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!

Chocolate and sultana tiffin Image credit: ©National Trust Images, William Shaw
Brought to you by National Trust


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.

Content continues after advertisements


  • 600g (1lb 4oz) fruit scones
  • 250g (9oz) butter
  • 100g (31/2oz) caster sugar
  • 100g (31/2oz) golden syrup
  • 100g (31/2oz) cocoa powder

To finish

  • 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.

More in Chocolate Traybakes

More in Traybake Recipes

Click here to view our range of live webinars!

Click here to view our range of live webinars!