All the best flavours of Christmas combine in this easy chocolate tiffin (aka fridge cake). Crushed ginger cookies add a little heat, along with the festive spices of cinnamon and nutmeg. The fresh zing of orange is lovely against the rich chocolate and sweet fruit. It’s rich, decadent and full of flavour. A perfect edible gift.
Line an 8inch (20cm) square baking pan with baking parchment paper.
Place the cookies onto a clean tea towel or in a bag and bash with a rolling pin to crush up into small pieces. You could also crumble them by hand.
Melt the butter and syrup in a large pan. Add the chopped milk chocolate and stir to melt.
Mix the crushed cookies, raisins, cranberries, zest and spices and mix well, then add to the melted chocolate mixture.
Press the mixture into the pan evenly.
Melt the dark and white chocolate separately. Pour the melted dark chocolate over the tiffin, then drizzle the white chocolate over it and use a cocktail stick or knife to create swirls.
Chill in the fridge for 1 hour to set, then cut into small bars.
Can I freeze chocolate tiffin? Yes, after it has set, wrap the whole slab of tiffin well and freeze for up to 2 months. Put it in the fridge for 4 hours to thaw, then cut into slices.How long does chocolate tiffin last? Store it in the fridge for up to 5 days.Chocolate tiffin is also known as refrigerator cake.Feel free to substitute any dried fruit you like.I've used gingersnaps, but you could use any hard, crushable ones that you love - digestive biscuits, graham crackers and chocolate chip are great, as are many others.