• 240g mixed fruit (raisins, sultanas, glace cherries – whatever mixture you like, I added marshmallows to this version as well but I’m not really sure they go with the rum so feel free to experiment!)
• 300g cheap gingernut biscuits
• 55g cocoa powder
• 105g golden syrup
• 150g butter
• Line a tin with greaseproof paper (sticking up about 2” so you can use it to lift the Tiffin out with) it doesn’t matter what shape the tin is, but the Tiffin mixture needs to be about ½” thick
• 300g milk chocolate (or use dark chocolate if you like)
Soak the mixed fruit in rum for a few days.
Bash the gingernuts with a rolling pin until they are mostly crumbs (a few larger bits is fine) and stir in the cocoa powder.
Melt the butter and syrup together in a small milk pan.
Mix the melted butter and syrup into the crushed gingernuts, add the rum soaked fruit and a splash of the left-over rum.
Pour the mixture into the tin and squish down well with the back of a fork. Put the tin in the fridge for about 1 ½ hrs until it is set.
Melt the milk chocolate in a bowl over a saucepan of hot water, pour the chocolate over the cold biscuit mixture, swirl the tin around to even out the chocolate. Once the chocolate is set, cut into appropriate sized slices (it is quite rich!).