Tiffin or Refridgerator Cake, whatever you want to call it, is one of those things that you can make quickly without too much hassle and without worrying about weighing everything perfectly. All you need to do is chuck a load of things into some melted chocolate, butter and golden syrup and you're nearly done.
This ease and no fuss style is represented by my Mums recipe for Tiffin, well if you can call it a recipe that is. It's a small scrap of paper on which is written "biscuits, choc, golden syrup, sultana's, cherries, 2oz marg". Thats it. Only one actual measurement, no step by step instructions, no faffing about. Just simple and straight to the point.
When I made these I slightly underestimated how much chocolate I needed as I didn't really have a lot in the house, so I just went ahead anyway. It wasn't a disaster but I did end up with one half of the tray not having any chocolate topping! I also had a minor problem when I was melting some chocolate, I did it the way you are supposed to i.e. in a bowl over a pan of gently simmering water. Yet it did not turn out, I seem to be incapable of melting chocolate this way. Which is why I tend to just stick the bowl in the microwave for 10 second bursts until its all melted!
For the Topping:
250g milk chocolate
50g white chocolate, melted
6. Melt the melt chocolate and roughly flick over the top of the cake with a spoon. Put back in the fridge and let it set.