Baking | Malteser Tiffin

Malteser tiffin no bale fridge cake recipe

 

 Malteser Tiffin is really quick and easy to make and takes roughly 20 mins to prepare. No baking, just waiting required.

The only trouble with this delicious fridge cake is the waiting time whilst it sets. I make it fairly regularly as my family love it and hoover it up as soon as it’s ready to eat. If you like a Malteser, then this one is for you.

Equipment:

Weighing scales

20 x20 cm square tin (standard brownie tin)

Baking parchment

Electric whisk (or use a wooden spoon)

Spatula

Ingredients:

125g butter

400g of plain or milk chocolate, alternatively, you can use a mix of both.

2 dollops of golden syrup (approx 175g).

250g crushed digestive biscuits.

135g Maltesers, (plus a few extras for you, chef’s perk).

 

 

Malteeser Tiffin Fridge cake recipe

Instructions:

1. Line the tin with parchment – I find it easier to cut two lengths of parchment the same width as the pan but a little longer in length to overhang the pan. Lie them lengthwise and widthwise to fit the pan neatly. Once lined, set aside.

2. Crush the digestive biscuits –  to do this, simply place then in a sandwich bag and give them a good bash with a rolling pin. (It’s less noisy if you rest the bag on a tea towel). Otherwise, you can use a blender.

3. Melt the butter in a pan over low heat and then add the syrup. Stir continuously until melted and just bubbling. Remove from the heat and stir in the roughly chopped chocolate until melted. You can also throw in some raisins or chopped nuts at this point.

4. Stir in the crushed biscuits until fully coated in the chocolate mixture.

5. Fold in the Maltesers – their chocolate coating will likely melt off with the warmth so don’t over-stir.

6. Place the mixture into your lined baking tin and press it firmly until it’s even. Allow to cool slightly before it goes into the fridge for a good few hours. You can keep checking to see how it’s going and may need longer if it’s still squidgy after two hours or so. The finished Tiffin should lend itself to being cut into squares, firm, yet retaining its fudgy consistency. However, It really doesn’t matter as long as you can cut it.

Once cooled, lift the Tiffin out of the tin using the parchment overlap as handles and cut into equal-sized squares. You can go wild and cut them into slices rather than small squares for a rather indulgent-sized piece, if you prefer.

“I cut mine into different sizes so I can have a small piece, or a larger one if I feel like it”.

 

Malteser Tiffin no bake fridge cake recipe

 

Hope you enjoy these as much as I do. Why not try my simple choc chip banana loaf next!

 

Signature

See individual ingredients packs for nutritional information.

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6 Comments

    • Samantha
      Author
      February 24, 2017 / 3:09 pm

      Oh good!! Let me know how you get on! It won’t last long I expect. ?

      • February 24, 2017 / 3:13 pm

        In my house I’ll be lucky if there’s any left to take a photo of! Haha! Will make it and get some pics on Insta and tag you 😛 x

        • Samantha
          Author
          February 24, 2017 / 4:15 pm

          Aww I know what you mean!
          It can look a bit greasy when you pour it into the tin but it’s fine when It sets in the fridge! Just thought I’d mention that ?x

    • Samantha
      Author
      February 27, 2017 / 9:20 pm

      They really are! Hope you try them, they’re so quick and easy to make. Thanks for reading ?

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