Tiffin Cake

Tiffin

Tiffin Cake is a favorite in Ireland at home with a cup of tea or in a coffee shop. Tiffin cake is also known as Chocolate Biscuit Cake or Chocolate Fridge Cake, however it is more of a cookie consistency than a cake.  The best part about this recipe is there is no oven required, only the melting of chocolate chips which can either be done on the stovetop or in the microwave, making this an extremely easy treat to prepare. This recipe is a little different than the traditional recipe. I use condensed milk instead of golden syrup because I prefer the taste and the rich fudgy taste it gives. Tiffins are made with Digestive and Rich Tea biscuits which I can find at my local Stop and Shop in the Irish/British section. I have also bought them at World Market and on Amazon but please if you cannot find them do not stress,  you can use graham crackers for the Digestives and animal crackers in the place of the Rich Tea biscuits.  I will include pictures of the packaging below for the biscuits. This recipe is best eaten chilled. Enjoy!

Ingredients:

(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

 

 

Directions:

  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!

 

 

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