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White Chocolate Tiffin

8 oz rich tea biscuits
4oz margarine
1 1/2 tbsp syrup
3 dsrtsp horlicks or malted milk drink
1 dsrtsp sugar
2 oz glaced cherries
2 oz sultanas
1 1/2 oz dried apricots
Good quality white chocolate to cover (don't skimp and get that rubbish "scotbloc" stuff, Grandma didn't use it so neither should you!)

  1. Melt the margarine with the sugar, syrup and horlicks in a large pan (big enough to hold all ingredients - except the topping!)
  2. Bash/smash the rich teabiscuits into chunks no larger than a modern 5 pence piece
  3. Add the bashed biscuits and dried fruit to the large pan and mix well
  4. Spread contents evenly in the baking tray and allow to cool
  5. Once cool, melt the chocolate (either over simmering water or in the microwave) and then spread over the base

Cutting tip: Before the chocolate sets completely score or mark where you intend to cut into pieces.

(makes enough for one standard tray 23cm x 32cm)