Malted Chocolate Tiffin
Lightly grease the baking tin and line with a large piece of parchment paper so it covers all the sides.
Place the raisins and alcohol (if using) into a small, heatproof bowl and microwave on high for 30-second bursts, stirring between each, until the alcohol has been almost entirely absorbed by the fruit. Set aside.
Place the butter, golden syrup (or honey), vanilla and salt into a large saucepan over a medium-low heat and cook, stirring occasionally, until melted and smooth. Add the two types of chocolate and the Ovaltine and stir constantly until melted. Remove the pan from the heat and add the biscuits and raisins, stirring so that everything is coated in chocolate.
Scrape the mixture into the prepared tin and spread into an even layer. Refrigerate the tiffin for a few hours, or until firm.
To serve, remove the tiffin from the tin and cut into pieces.
Store in a sealed container in the refrigerator for up to 4 days (the biscuit element will slowly soften over time).
One Tin Bakes by Edd Kimber is published by Kyle Books, £17.99.
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