Classic chocolate tiffin

Method

• step 1

  Line a 20cm square cake tin with baking paper. Melt the chocolates, golden syrup, butter and cocoa together in a large heatproof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Alternatively, melt in the microwave in 15-second bursts until smooth.

• step 2

  Fold in the crushed digestive biscuits and raisins until everything is coated. Spoon the mixture into the prepared tin and press down using the back of a spoon or a spatula until the surface is level and the mixture is firmly packed into the tin.

• step 3

  For the topping, melt the chocolates in separate bowls as before. Pour the milk chocolate over the tiffin, then smooth to the sides using a palette knife or spatula until completely coated. Drizzle over the white chocolate in a zig-zag pattern, then use a skewer to marble the white chocolate into the milk. Chill for at least 2 hrs until solid, then cut into squares to serve.