White Chocolate Tiffin with figs and sultanas


Note: Almost healthy, Ron thought they were good for him, but even when I explained they did have some sugar in he still kept eating them.

one more thing: You can vary the fruit you use, apricots, raisins, cherries, dates and other ready to eat fruites will work well.

  1. Grease and line a 20 x 30cm tray bake tin.
  2. Put the hob nobs in a plastic bag and give them a bit of a bash with a rolling pin, they don’t need to be like dust, but not too chunky.
  3. In a large bowl, mix the hob nobs, coconut, sultanas and figs.
  4. In a small pan, heat the butter, syrup and castor sugar until the sugar has dissolved. Add the Horlicks and mix well.
  5. Tip this mixture into the bowl and mix thoroughly. Tip into the prepared tray bake tin, spread out and press down well.
  6. Carefully melt the white chocolate in a bowl over simmering water. Spread the melted chiocolate over the biscuit mix.
  7. Place inthe fridge for 2 – 3 hours until set. Cut into squares.



  • 250g hob nobs
  • 2/3 mug/60g dessicated coconut
  • 60g sultanas
  • 100g ready to eat figs, chopped
  • 125g butter
  • 2 tablespoons golden syrup
  • 1 tablespoon caster sugar
  • 2 tablespoons horlicks powder
  • 300g white chocolate







prep time

30 Minutes + 55 Minutes cooling time

cook time



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