Salted Caramel Pecan Millionaire’s Tiffin

Salted Caramel Pecan Millionaire’s Tiffin. Rolls off the tongue, right?

Indeed it does, straight into your belly.

So tiffin, for those of you who don’t know, is just a fancy word for fridge-cake. This is made in the style of English Mum– it’s weight-guestimated rather than weighed, but people are asking over on my Instagram feed for the recipe so I wanted to share.

There are several stages to this recipe so it won’t be something that will be ready in 20 minutes’ time but it is really worth the wait.

Step 1 is to make some Salted Caramel Sauce. And let it cool.

Step 2 is to crush 300g (this I actually weighed, only because I know that the tiffin recipe I generally follow has 300g) of biscuits. In my case I actually use the broken mess at the bottom of the biscuit barrel, so this particular batch had Speculoos, Digestives, Fruit Shortcake and Bourbons in it. You could just go with one biscuit. Tip them into a large bowl and break them with the end of a rolling pin until they are in little chunks no bigger than your fingernail.

In a pan melt half a pack of butter (about 130g) with an equal amount of Golden Syrup (probably generous tablespoons). Once blended, mix into the biscuits bits (and crumbs) then try to resist the temptation to eat it all, and press into a lined tin: I lined my 20cm square tin with parchment foil. Fancy, I know. Pop in the fridge until set.

Once set, you need your molten (I melted mine in the microwave as I have a jar in the fridge for ice-cream-related emergencies) Salted Caramel. Pour over the top of the biscuit. I probably used half a jar. Then break about 100g pecans into pieces and sprinkle evenly avross the goo. Feel free to add more if you like, and leave them out if you don’t like, nuts.

Bung it all back in the fridge whilst you melt approximately 200g chocolate. I say that because I used 300g and the stuff was impossible to cut into neatly. Go with slightly less, unless you are a fan of chocolate and don’t mind uneven pieces. Put back in the fridge and try very hard to leave to set.

When the chocolate is rock solid (which it will be if you went with 300g chocolate) then cut into pieces and enjoy.

It will need to be kept in the fridge if the weather is warm or you have an Aga in your kitchen. Assuming it lasts that long.