A watercolour of a dark cocoa set biscuit slab studded with biscuit pieces, raisins and nuts
Generated with OpenAI gpt-image-1
Adapted from Refrigerator cake and chocolate tiffin

Digestive and cocoa tiffin

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 4 months, set by Digestive biscuits.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
6
Burners
1
Pans
1
Water
0.05 L
Active
10 min
Total
15 min

Ingredients

A pudding for a night when the effort budget has gone. Ten minutes, one pan, no oven and no fridge.

  1. Digestives crushed in the bag. Leave some pieces the size of a fingernail. Uniform crumbs give you a paste rather than a tiffin.
  2. Nuts chopped roughly.
  3. Condensed milk into the pan on the lowest heat with the cocoa and the salt, stirred until smooth. Two minutes at most. Condensed milk catches and burns faster than anything else in the cupboard.
  4. Off the heat. Biscuits, raisins and nuts folded through quickly.
  5. Pressed hard into the pan or a lidded container and left somewhere cool for twenty minutes.

Pressing hard matters. Air pockets are where it falls apart when you spoon it out.

Serves 6.

What this was adapted from

Refrigerator cake and chocolate tiffin: crushed biscuits set in a sweet cocoa binder

  • melted chocolate and butter → cocoa powder with condensed milk

    Chocolate needs chilling to set and does not survive a warm locker. Condensed milk and cocoa make a fudgy binder that firms up without refrigeration, though it stays softer than a real tiffin and is eaten with a spoon rather than cut.