Mini Egg Tiffin
I’ve done quite a bit of Easter baking recently; primarily Simnel Cupcakes and Mini Egg Tiffin for work. I’ve made the tiffin 3 times in the last few week. First was for my work mates, second for Hubby’s workmates (who consequently threatened to hold Hubby to ransom until I made them some more!) and then I decided I couldn’t let Hubby & I go without. As I have quite a few other things on my plate at the moment it had to be a quick Easter cake…plus Mini Eggs are my weakness. Forget creme eggs, far too sickly sweet for me, I love mini eggs.
The word tiffin originates from the British India meaning a light meal coming from the old English tiffing as in to take a little drink or sip. Oop North it also relates to a refrigerator cake.
This cake is based on my Malteser cake and the basic recipe can be easily adapted to add different fillings. It’s really easy for kids to make, so much so we’ll be making a similar cake in Cookery Club, and can be prepared in 5 minutes. Julia @ A Slice of Cherry Pie is hosting her Easter Cake Bake again this year and I’ve submitted my Mini Egg Tiffin.
Ingredients
- 85 g butter
- 2 tbsp golden syrup
- 2 tbsp cocoa
- 170 g digestives, crushed (I usually blitz them in a food processor)
- 170 g mini eggs, lightly crushed
- 30 g mini eggs, left whole
Preparation
Step 1
1) Gently melt butter and golden syrup in large pan. Stir in cocoa, digestives and crushed mini eggs.
2) Line a 1lb loaf tin with cling film. Press mixture into tin then press the whole mini eggs into the top. Refrigerate until set.