- 1 large (250g+) packet of Digestives or Rich Tea biscuits
Line tin with Bake-o-glide or grease well.
Break biscuits into small chunks (don’t crush – aim for lots of chunks, not lots of crumbs!) and put into a large mixing bowl.
- 2 large handfuls of raisins, 2 of quartered glace cherries, ½ of mixed peel (or grated zest of one orange), 2 of coconut
Mix well in to the smashed biscuits
- 100g butter, 4 tbs Golden Syrup, 200g chocolate, 1 tbs cocoa powder
Melt gently together in a saucepan.
Pour onto the dry ingredients and stir well to make sure the biscuits are coated and the fruit well distributed.
Spread into the tin and press well down – essential to make it cut well later!
Cover with cling film and refrigerate for at least 3 hours.
Cut into squares or bars to taste
Variants
Florentine tiffin
Use soft brown sugar instead of chocolate in the mix; use 1 handful of halved almonds (or whole hazelnuts) instead of some of the fruit. After chilling for at least an hour melt 300g of chocolate in a bain marie and pour over the top. Return to the fridge to set.
Caribbean tiffin
Use half and half Golden Syrup and Black Treacle; instead of raisins use a mix of dried tropical fruit (pineapple, mango, papaya).
My tiffin
This recipe is a great base to experiment! The only rule is to use dry ingredients in pieces of roughly the same size to make it easy to mix everything well. Let me know if you come up with a winning combination!
Should have thought to get a picture of all of us at staircase fellowship group, but here is some evidence of festivities on 'H'. 
