‘Tiffin’ means a light meal or snack that one might eat throughout the daytime. It is an Indian and British word brought to Scotland by returning troops.
It is also known as, “Chocolate Concrete”, or even, “Cement”. Though none of these names do it justice. It is actually served in a tea room, at Kellie Castle in Fife, and it certainly doesn’t look at all that severe.
Full of digestive biscuits & raisins just mix it up, allow to cool, and it’s ready to snack on at any time.
4 ozs of butter/margarine
1 tablespoon sugar
2 tablespoons of drinking chocolate
1 tablespoon of golden syrup
2 tablespoons of raisins
8 ozs (250g) of Rich Tea or plain or digestive biscuits
6 ozs (170g) of good quality milk chocolate
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 2-3 minutes to thicken a little.
Crush the biscuits with a rolling pin (putting them in a plastic bag first cuts down the mess). Make sure pieces are not too large as finished product won’t cut easy.
Mix the crumbs well into the melted mixture, coating thoroughly.
Press into a lined 8” x 11” shallow Swiss roll tin and level out, pushing down the mixture well.
Melt the chocolate carefully (avoid boiling) and spread over the top of biscuit mixture.
Leave to set in a cool place, then cut into 15 to 24 pieces with a sharp knife, any shape you like.