Caramel Tiffin

Instructions

1. 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. 2

   Melt the butter and golden syrup in a saucepan over low heat.

   Tip: Stir occasionally to prevent burning.

3. 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. 4

   Pour the caramel mixture into the prepared baking dish.

   Tip: Make sure to cover the entire surface.

5. 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. 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. 7

   Remove the tiffin from the oven and let it cool completely.

   Tip: This will help the caramel set properly.

8. 8

   In a separate bowl, whip the heavy cream until stiff peaks form.

   Tip: Be careful not to over-whip the cream.

9. 9

   Fold the whipped cream into the vanilla extract and milk until well combined.

   Tip: Make sure the cream is smooth and creamy.

10. 10

    Spoon the vanilla cream over the top of the cooled tiffin.

    Tip: Make sure to cover the entire surface.

11. 11

    Dust the top of the tiffin with caster sugar.

    Tip: This adds a nice textural element to the dessert.

12. 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.