Chocolate Tiffin

1. For the biscuit base, work the flour, butter and sugar into a dough, roll thin and bake at 180°C for 12 minutes until crisp. Cool.

2. Put the cooled biscuits in a bag and crush them ROUGHLY with a rolling pin – not to dust, keep some larger pieces.

3. Melt the butter with the honey and cocoa powder in a pan.

4. Stir in the raisins and the biscuit pieces and mix thoroughly.

5. Press firmly into a lined tin.

6. Pour over the melted dark chocolate, smooth the top and chill for 2 hours. Cut into squares to serve.

Tip: A no-bake fridge cake and a favourite of British afternoon tea – reputedly one of Queen Elizabeth II's. Uneven biscuit pieces give the best texture.