Method:-
Slowly melt marg., sugar and syrup in a saucepan
Remove from the heat.
Stir in the drinking chocolate, then sultanas and finally the biscuits.
Mix well whilst still warm.
Turn out into a greased swiss-roll tin Press & roll firm.
Leave it to set in the fridge.
Carefully melt the chocolate and spread it over the firm mixture.
Mark squares whilst chocolate is still pliable and return tin to fridge to allow it all to set thoroughly.
Cut it into squares when cool.
‘TIFFIN’ is best kept in the fridge; preferably with a padlock on the door!
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