Tiffin Cake



(1)   Can of Sweetened Condensed Milk

(1) 12 Ounce Bag of Milk Chocolate Chips ( If you prefer you can use dark chocolate or any combination of chocolate you choose)

(1) Stick of Butter

(1/2) Sleeve of Digestive Biscuits

(1/2) Sleeve of Rich Tea Biscuits


  1. Line a 9 x 5 inch loaf tin with plastic wrap. Leave excess plastic wrap over the sides, this will be used to cover the cake and also to pull on to remove the cake from the tin once it has chilled.
  2. Break the biscuits/crackers into small pieces but not too small,  you want to have good sized cookie chunks.
  3. Place a heat resistant bowl over a pot of boiling  water.  Add the chocolate chips and butter and stir continuously  until melted. You can also do this in a microwave I am sure. I do not because years ago we got rid of ours years ago.
  4. Remove the chocolate from the heat and stir in the condensed milk.
  5. Add the broken biscuits/crackers to the chocolate condensed milk mixture. Make sure all of the biscuits are completely covered in chocolate.
  6. Pour into the plastic wrap lined loaf pan and press down to get  a smooth top and get out all of the air. Cover with the plastic and press down some more to really get out any air so the cake will be dense and solid.
  7. Refrigerate for at least 3 hours. Remove from plastic and cut into small squares or fingers. Enjoy with a hot cup of tea or coffee!