Tiffin (or refrigerator cake), makes 15 portions

Makes approx 15 portions

a) 225g/8oz butter

(approx whole bar)

b) 2 tbs sugar

c) 4 tbs cocoa

d) 2 tbs golden syrup

e) 110g/4oz mixed fruit

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f) 325g/12oz crushed biscuits (digestives or fruit shortcake)

g) 225g/8oz milk choc

(this is a min amount, double amount for more choc on top J)

1) Melt a)-e) in a saucepan over a moderate heat until all melted

2) Add f) and stir well

3) Press into a lined “swiss roll tin” (with bake well or greaseproof) approx 19cm x 30cm until mixture all flattened out

4) Leave on one side

5) Meanwhile melt chocolate in a Pyrex bowl over simmering water

6) Pour choc over mixture and spread out so all of base is covered

7) Leave for 15 mins

8) Use a small sharp knife to score into portions

9) Leave in tin and put in fridge for an hour

10) Break up into portions… if stored must be refrigerated

Rocky Road Bars, (makes 16)

225g/8oz butter
115g/4oz dark chocolate coarsely broken up
30ml/2 tbs caster sugar
30ml/2 tbs golden syrup
30ml/2 tbs cocoa powder
350g/12oz mixed digestive biscuits and ginger nuts
50g/2oz marshmallows
75g/3oz mixed white and milk choc chips

1) Line a 20cm/8in, about 2cm/1 inch deep square cake tin with baking parchment. Melt butter, chocolate, sugar, syrup and cocoa gently over a low heat until melted (or microwave, stirring every 20 seconds).

2) Put the biscuits in a large plastic bag and smash with a rolling pin. Stir into mixture with marshmallows and choc chips mixing everything well together.

3) Spoon mixture into tin but don't press down; should look like a Rocky Road! Chill for at least an hour.

4) Remove from tin and cut into 16 bars. If you like, dust with icing sugar before serving.

Chocolate Biscotti (makes 16)

Ingredients:
1 egg
100g caster sugar
1 tsp vanilla essence
125g plain flour
1/2 tsp baking powder
1 tsp ground cinnamon
50g plain chocolate, chopped roughly
50g toasted flaked almonds
50g pine nuts

• Pre-heat oven to Gas 4/180 C/ 350F
• Grease a large baking sheet
• Whisk the egg, sugar and vanilla essence into a mixing bowl with an electric mixer until it is thick and pale, ribbons of mixture should trail from the whisk as you lift it.
• Sieve the flour, baking powder and cinnamon into a separate bowl, then sieve into the egg mixture and fold in gently, Stir in the chocolate, almonds and pine nuts.
• Turn out on to a lightly floured surface and shape into a flat log about 23cm/9 inches long and 1 1/2 cm or 3/4 inch high. Transfer onto a baking sheet.
• Bake for 20-25 minutes or until golden. Remove and leave to cool for 5-10 minutes until firm.
• Transfer to a cutting board. use a serrated knife to cut into slices about 1 cm.or 1/2 inch thick and arrange onto the baking sheet. Cook for 10-15 minutes, turning half way through the cooking time.
• Leave to cool for 5 minutes on the tray, then transfer to a wire rack.