The Instagram logo

Tiffin Wreath Cake Recipe

Prep time:

15 minutes

Chilling time:

1 hour minimum





1. Line a Bundt tin or cake tin with 2 layers of cling film.

2. Melt the chocolate, margarine, and syrup together. Stir well to form a gorgeous truffle mixture, then fold in the crushed biscuits and rice cereal.

3. Pour the tiffin mixture into the lined tin and bring the cling film over the top so it is entirely covered. Press down firmly for a compacted centre and even top.

4. Place in the fridge for at least a couple of hours to firm up.

5. Melt the white chocolate and drizzle it over the top, then add your decorations and leave to set before serving.

Extracted from The Friendly Baker by Lucy Parr. Priced at £23 and published by Meze Publishing:

Read more recipes from Your Healthy Living...

Read the Your Food articles archive here...