Tiffin tray bake (not the tiffin lunch box carrier) is said to have originated in Scotland at a bakery in Troon in the 1900s. People didn’t waste things back then. I can just imagine the scene, as it’s something I often do when looking at the dregs of ingredients in my fridge and thinking “What’s for tea”. That day in the 1900s, the baker must have looked at his leftover biscuits, raisins and other odds and ends and thought, “Will this work?”. The answer was yes and it has since been a firm favourite of bakers nationwide.
My mother is someone who is an expert and holds no fear when trying out something new in a recipe. And so it is with great pleasure that we have our very first guest recipe from Lylee. We asked her to help us out on a photoshoot for the Changing Tubes, by making us a tiffin tray cake. She didn’t disappoint and it was very hard not to go back for a second helping, especially for the models after their cold water dip in Derwent Water!
INGREDIENTS:
- 400g packet of Digestive biscuits (or biscuit of your preference)
- 200g butter
- 4 heaped tablespoons of golden syrup (be generous)
- 50g sugar
- 50g cocoa powder
- 200g raisins
- 300g milk chocolate
METHOD:
- Grease and line a toffee tray 18 cm x 28 cm
- Gently melt the butter, syrup, sugar and cocoa powder together in a large pan.
- While that’s melting put biscuits in a good-sized plastic bag and commence semi-annihilation with a rolling pin. You should leave a few chunks of biscuit amongst the crumbs.
- Take the pan off the heat, add the raisins and deconstructed biscuits. Combine these well together so that all the biscuit and fruit is coated.
- Now tip it into your prepared tin and press well down to compact the base.
- To melt the chocolate, break it up into chunks and put it into a glass bowl placed over a small pan of water. Heat the water gently and stir the chocolate until it has all melted. Be careful not to get any water into your chocolate.
- Next, pour the melted chocolate over the biscuit base and smooth with a palette knife. Leave to set in the fridge.
- Once set, mark the chocolate top into squares. You should get 16-18. (It helps to get a clean cut through the top if you use a warm knife.
OPTIONS:
As mentioned above in the ingredient list you don’t have to stick with digestive biscuits, any plain biscuit of your choice can be used. Likewise, any dried fruit can be added, sultanas, figs, currants, including glace cherries. Even seeds like pumpkin and sunflower, or why not try some coconut? You could also mix up milk with dark chocolate. Be creative!
Thanks Mum!
Please tag us in your social posts if you try out any recipes on the Wild Swimming Journal and let us know what you think of your post-swim treat!
