Malted Milk Tiffin

Updated: Jun 24, 2021

When a friend asks for a festive recipe on midsummer solstice, you make it, and you make it with love. This was originally coined ‘Snowball Tiffin’ in my Fireside Flavours eBook, but seeing as snowballs are somewhat scarce right now, its address has changed.

I must mention that this was also a recipe for the kids, but in his mid 20s I guess he still qualifies. You know who you are, I hope you enjoy every bite as much as I enjoyed licking the bowl.


30g Malted Milk Biscuits, crushed to a crumb

160g Unsalted Butter

50g Golden Syrup

20g Light Muscovado Sugar

30g Malted Milk Powder (Horlicks)

150g Milk Bottle Sweets, chopped in half

125g Mini Marshmallows

100g White Chocolate Chunks

Pinch Salt


400g White Chocolate, melted

3tbsp Desiccated Coconut


1. Line an 8x8” Brownie Tin with baking paper and set aside.

2. In a pan, add the butter, sugar and golden syrup. Heat over a low heat until melted then whisk to combine.

3. In a large bowl, mix the biscuit crumbs with the malted milk powder and salt. Pour in the butter mixture and mix until homogenous. Add the sweets, mallows and white chocolate chunks and stir to combine.

4. Tumble the mixture into your prepared tray and push down flat with the base of a glass. The mallows will pop up a bit but get it as flat as you can.

5. Transfer to the fridge to set whilst you melt the chocolate for the topping.

6. Once set, pour the chocolate over and shake to level off. Sprinkle with the coconut and pop into the fridge for at least 4 hours (ideally overnight) to firm up.

7. Once firm, cut into squares and enjoy, remember, this one is for the kids…….