Caramel Tiffin
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This caramel tiffin has been my go to treat for years, and I'm so excited to share it with you. It's wonderfully simple to make, requiring just forty five minutes from start to finish, and the ingredients are things you likely already have in your kitchen. The digestive biscuits provide a lovely source of fibre, making this indulgence feel slightly less guilty. Best of all, this recipe won't break the bank, making it perfect for feeding a crowd without the fuss of complicated techniques. Once you've tried this rich, buttery caramel layer sandwiched between crispy biscuits, you'll understand why it's been a beloved classic for generations.
Ella x
Ingredients
- 400 gdigestive biscuits
- 200 gunsalted butter(melted)
- 400 mlgolden syrup
- 600 ggranulated sugar
- 2 mLvanilla extract
- 1 gsalt
- 200 mlheavy cream(whipped)
- 100 gcaster sugar(for dusting)
- 400 mlmilk
- 4 pieceseggs(large)
Detail level
Instructions
- 1
Preheat the oven to 180C (350F). Line an 8x8-inch baking dish with parchment paper.
Tip: Make sure the parchment paper is large enough to cover the entire dish.
- 2
Melt the butter and golden syrup in a saucepan over low heat.
Tip: Stir occasionally to prevent burning.
- 3
Remove the saucepan from the heat and stir in the granulated sugar until dissolved.
Tip: Be patient, as this may take a few minutes.
- 4
Pour the caramel mixture into the prepared baking dish.
Tip: Make sure to cover the entire surface.
- 5
Sprinkle the Digestive biscuits evenly over the top of the caramel.
Tip: Press the biscuits gently into the caramel to ensure they stick.
- 6
Bake the tiffin for 15-20 minutes, or until the biscuits are golden brown.
Tip: Keep an eye on the tiffin after 10 minutes to avoid overcooking.
- 7
Remove the tiffin from the oven and let it cool completely.
Tip: This will help the caramel set properly.
- 8
In a separate bowl, whip the heavy cream until stiff peaks form.
Tip: Be careful not to over-whip the cream.
- 9
Fold the whipped cream into the vanilla extract and milk until well combined.
Tip: Make sure the cream is smooth and creamy.
- 10
Spoon the vanilla cream over the top of the cooled tiffin.
Tip: Make sure to cover the entire surface.
- 11
Dust the top of the tiffin with caster sugar.
Tip: This adds a nice textural element to the dessert.
- 12
Slice the tiffin into squares and serve.
Tip: This is best served fresh, but can be stored in an airtight container for up to 3 days.
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