Scones can be substituted for any sweet biscuit or cake. Don’t crumble the scones, biscuits or cake too finely so the tiffin has a nice amount of texture.
Chocolate & sultana tiffin
This chocolate and sultana tiffin recipe courtesy of the National Trust is perfect for using up any leftover chocolate and is ready in just four easy steps!
Brought to you by National Trust
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- 600g (1lb 4oz) fruit scones
- 250g (9oz) butter
- 100g (31/2oz) caster sugar
- 100g (31/2oz) golden syrup
- 100g (31/2oz) cocoa powder
- 100g (31/2oz) white chocolate
Melt the butter, syrup and sugar in a pan. Once melted, stir in the cocoa powder.
Crumble the scones, ensuring to leave some bite-sized pieces, and stir into the melted mix.
Pour the mix into a lined tray, press out to the edges and flatten the top.
Melt the white chocolate and drizzle over the top of the tiffin. Place in the fridge to set before cutting.