A festive and delicious no-bake chocolate fridge cake flavoured with Easter spices and topped with crushed mini eggs. This Easter tiffin recipe also includes raisins to add seasonal authenticity. It's easy to make and perfect for sharing. Furthermore, it's an excellent way to use up any leftover Easter chocolate and eggs you may have lying around.
300gchocolateroughly chopped (I used 200g milk chocolate (40%) and 100g of dark (70%)
1tspmixed spice
250gdigestive biscuits
100gmini eggs
Instructions
In a large saucepan melt the butter over a gently heat. Add the golden syrup and raisins as it melts.
125 g unsalted butter, 3 tbsp golden syrup, 50 g raisins
As soon as it's melted, add the chocolate and turn off the heat. Leave for a few minutes, then stir until the chocolate has completely melted.
300 g chocolate
Whilst the butter is melting, bash the biscuits in a bowl with the end of a rolling pin or a mortar. You want bits of varying sizes with a goodly proportion of crumbs. This mix gives the best texture.
250 g digestive biscuits
Roughly chop the mini eggs in half with a knife. This will give you varied shapes and sizes. Keep a few whole if you like.
100 g mini eggs
Either lightly butter a 20 cm (8 inch) square silicone mould or line a tin with baking paper, ensuring you leave two sides hanging so that you can later lift the tiffin out.
Stir the spice into the chocolate mixture, followed by the bashed biscuit bits. Mix until everything is well covered.
1 tsp mixed spice
Scrape the mixture into the prepared tin, then level and firm it down with the back of a spoon.
Sprinkle the top evenly with the chopped mini eggs and press these down a little with the back of a spoon. You want them to stick rather than be submerged.
Place in the fridge for two hours to set, if you can manage it. I rarely can.
Turn the set tiffin out onto a board and cut into 9 large bars or 12 smaller squares with a sharp knife. There will be crumbs as the hard eggs make cutting a bit tricky, but the longer you leave the tiffin to set, the fewer you will have.
Notes
Use whatever mix of chocolate you like for this recipe. It's a great way to use up any leftover Easter eggs. A mix of 50% dark and 50% milk makes for a pleasant mix which is rich and sweet, but not overly so.If you have leftover mini eggs or other Easter chocolates, you can stir up to 100g of these into the mix along with the biscuit crumbs. I added 80g of chopped mini eggs to the tiffin you can see in this recipe.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.