Simnel Cake Tiffin

Simnel Cake Tiffin cut in to pieces and served on an orange plate
  • 16 servings
  • 2 hours (chilling) 5 minutes to prepare
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  • 200g Booths dark chocolate, chopped
  • 50g golden syrup
  • 150g ginger nut biscuits
  • 200g Booths simnel cake
  • 50g desiccated coconut


Tiffin is delicious at any time, but especially in the afternoon with a cup of tea! Our Simnel version is a great way to use up any simnel cake that’s leftover after Easter.


  1. Line a 20x20cm baking tin with baking paper.
  2. Place the chocolate and golden syrup into a glass bowl over a pan of simmering water to melt. Remove from the heat and stir to form a glossy mix.
  3. Crumble the ginger nut biscuits and Simnel cake into the chocolate mix.
  4. Add the coconut and mix well.
  5. Spoon the mix into the prepared tin and flatten the top using the back of a spoon.
  6. Place in the fridge to set for a minimum of 2 hours.
  7. Slice into squares to serve.

Chef’s Tip

This is a great recipe for using up store cupboard nuts and dried fruit. Replace the 50g of coconut with leftovers nuts and dried fruit, pistachios, apricots and almonds all work well. Add a tablespoon of sloe gin to the mix for an extra indulgent treat.