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It's really chocolate fridge cake by any other name, but this tiffin recipe by Liam Charles combines two types of chocolate instead of plain. We got Maman to have a blind tasting; she said it was delicious. Please Maman, please everyone!

Prep 20 min
Chill 2 hr
Makes 12-15

225g unsalted butter, cubed, plus extra for greasing
80g caster sugar
80g golden syrup
130g cocoa powder
350g assorted biscuits, crushed
100g raisins
1 handful assorted chocolates (such as Quality Street), roughly chopped
170g milk chocolate
170g dark chocolate

Butter and line a 22cm x 28cm cake tin with grease-proof paper. In a large saucepan, melt the butter, sugar, syrup and cocoa, then stir through the biscuits, raisins and chopped chocolates. Pour into the prepared tin, then press it down and use the back of a spoon to smooth the top.

Put the milk and dark chocolates in a bowl and melt in the microwave, stirring regularly, in 20- to 30-second bursts – or in a bowl over (but not touching) a pan of just-simmering water. Pour the chocolate over the mixture in the tin, and use the back of a spoon or a palette knife to smooth the top, making sure the biscuit mix is thoroughly coated.

Put the tin in the fridge and leave to set – this should take about two hours. To portion up, run a knife under hot water and cut into rectangular slices.

As an afterthought, digestive biscuits work well in this recipe



The Guardian