You may call this tiffin or fridge cake. This has been part of our family for years. Grandpa David Peters’ childhood nanny used to make it for him and supplied us with a recipe when we were kids. Jan used to make it and mail it to David for his birthday.
”A firm family favourite This must've been a massive treat during and after the war.
JanThemeNectar
INGREDIENTS
4 oz margarine
1.5 tblspn (45g) golden syrup
1 desert spn (15g) brown sugar
3 desert spn (45g) drinking chocolate
2oz sultanas
2 oz coconut
1 small packet (150g) Rich Tea (crushed roughly)
FOR THE TOP
Grated chocolate or for more indulgence or if you are posting it melted chocolate.
METHOD
- Melt the margarine, syrup and sugar to a pan with the drinking chocolate in a heavy-bottomed large pan.
- Add the sultanas and coconut then stir the biscuits into the mixture and mix thoroughly.
- Press into the tin and refrigerate for an hour
- Melt or grate chocolate over the surface
- Chill and serve.
- Store in an airtight container in the fridge or freeze to keep out of sight!
SERVING SUGGESTION
Chill, cut and freeze.
Double quantities for an A4 (28cm x 21cm) tray bake.
PREPARATION AND COOKING
Preparation time: 30 minutes
Marinading time:
Cooking time: Chil in the fridge for a minimum of 30 minutes
Cooking details: Use heavy-bottomed pan. Freezes well
