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Fridge Tiffin Cake


 Prep Time | 25 minutes
 Cooking Time | 90 minutes
 Serves | 12 people

Our Notes

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300g dark chocolate (broken into chunks)
100g butter
140g golden syrup
1 tsp GF vanilla extract
200g GF biscuits (roughly chopped, not crushed)
100g sultanas
85g GF cereal (puffed rice type work well)

For Decoration:
100g -140g chocolate mini eggs (optional, but Easter friendly)
GF sprinkles of any sort
30g white chocolate (optional)


  1. Using baking parchment, line a 20 x 30cm baking tray (or one of those silicone baking trays works well!)
  2. Using a bain-marie (a bowl nestled over simmering water) to melt the dark chocolate, butter and golden syrup, taking care not to splash water into the bowl as you occasionally stir the mixture to ensure all the chocolate chunks have melted. If you are good with a microwave you could speed this section up but please take care not to burn it!
  3. The mixture should be smooth and glossy when you add the vanilla, biscuits, sultanas and cereal. Stir until everything is well coated then tip the mixture into your prepared tin. Flatten it down with a spatula or the back of a spoon then, if using them, press the chocolate eggs into the mixture, or you could use any Gluten Free cake sprinkles you have to hand. You may want to mark it into squares now to make it easier later.
  4. Pop into the fridge until set, then melt the white chocolate and drizzle it over the set mixture before cutting into small squares (too big and you’ll feel chunky yourself!)
  5. Enjoy your Fridge Tiffin Cake!

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