I have heard this called panpepato, rocky road, even fridge cake but to me it will always be tiffin. In August we held a naming ceremony for Sebastian in the house that is being renovated, and in places re-built. The oven did not, and does not work so I was left with a crawling baby, a wreck to decorate and 50 people to cater for, 14 of whom would be sleeping at the house. Some call me crazy, in fact most do and they are right but I love a challenge. The first challenge was to develop a great menu of food that did not need to be baked. The pudding centerpiece had to be the Coffee & Doughnut Trifle, follow the link for the recipe but the humble tiffin came a close second and it is incredibly simple to make. It is also a fun recipe that little ones can assist with.
I will share more about the actual ceremony another day but for now lets talk tiffin.
you will need;
2 x 155g bags of Maltesers
400g dark chocolate
250g packet gingernuts
- Melt the chocolate over a pan of water, you know my feelings about chocolate and mirowaves, DON’T DO IT. To this add the honey.
- In a large bowl crush the biscuits, mix with the maltesers and raisins.
- Pour the chocolate and honey over the biscuit mixture and stir well.
- Transfer this between 2 brownie pans cover loosly with a cloth of baking parchment to stop any flies getting in and leave to set. This may take overnight.