Yummy. I remember this dessert from my Aunt in Scotland. It's one of my favorites!
- Carbohydrate 11.1598899907965 g
- Cholesterol 976.96 mg
- Fat 368.627089999946 g
- Fiber 0.508750006126439 g
- Protein 4.28452499964316 g
- Saturated Fat 233.424166999993 g
- Serving Size 1 1 Serving (486g)
- Sodium 9595.29651415281 mg
- Sugar 10.65113998467 g
- Trans Fat 25.8440069999635 g
- Calories 3299 calories
Step-by-step
- Melt the butter and sugar with the syrup in a large pan.
- Add the raisins and drinking chocolate and bring to the boil. Allow to bubble gently for two to three minutes to thicken a little.
- Crush the biscuits (crackers) with a rolling pin (putting them in a plastic bag beforehand cuts down on the mess). Don't leave the biscuit pieces too large, however, or the finished slab will tend to break up when cut.
- Mix the crumbs well into the melted mixture, coating thoroughly. Press into a lined 8 inch by 11 inch (28cm by 20cm) shallow Swiss roll tin and level out, pushing down the mixture well.
- Melt the chocolate carefully (avoiding getting it boiling) and spread over the top. Leave to set in a cool place then cut into 15 or 24 pieces with a sharp knife.
Swapping the traditional plain digestive biscuits for a gluten-free shortbread fundamentally alters the structural integrity of this confection, requiring a firmer hand when pressing the crumbs into the pan to prevent the final slab from crumbling apart upon slicing. Originating in nineteenth-century British tradition as a cold-set refrigerator cake that required no baking, tiffin relied on pantry staples like golden syrup and crushed biscuits to create a dense, sliceable treat. When melting the butter, sugar, and syrup mixture together, bring it to a gentle boil for precisely two to three minutes so the liquid reduces enough to bind the dry components without leaving the base soggy. Crushing the biscuits inside a sealed plastic bag using a rolling pin provides the ideal mechanical control needed to achieve uniform crumbs rather than irregular chunks. Melt the top chocolate layer gently over indirect heat, ensuring zero water contact seizes the cocoa solids, before transferring the Swiss roll tin to a refrigerator maintained at four degrees Celsius to set the fats properly.
