Preparation time: 15 minutes
Cooking time: refrigerate overnight
250g digestive biscuits
300g 85% cocoa solids dark chocolate
100g unsalted butter
150g golden syrup
100g dried blueberries
100g walnut pieces (you could also use pecans, hazelnuts or almonds)
100g milk chocolate, chopped into pieces
100g un-dyed glace cherries
Line a rectangular cake tin with cling film. Put the biscuits in a bag and smash them with a rolling pin – you're aiming for a mixture of chunks and crumbs.
Set a heatproof bowl over a pan of just simmering water and melt together the dark chocolate, butter and golden syrup.
Once melted mix with the biscuits, nuts, fruit and milk chocolate pieces. Pour into the prepared tin and press down flat with a bottom of a potato masher.
Put the tray in the fridge overnight. Once set, turn out of the tin and cut into small squares. Allow to come up to room temperature before serving.
The tiffin is best enjoyed with Brancott Estate Classic Pinot Noir.
Created by Rebecca Seal for Brancott Estate Wines.