Line a 20x20cm baking tin with p parchment. Crush the biscuits into crumbs using the food processor or put the biscuits in a ziplock bag and crush them with the rolling pin.
300 g digestive biscuits
In a mixing bowl, mix the crumbs, cocoa powder and raisins.
100 g raisins, 50 g cocoa powder, 300 g digestive biscuits
In a small pan, melt butter, golden syrup and a pinch of salt together until smooth.
125 g golden syrup, 75 g butter, pinch of salt
Pour the golden syrup mixture over the crumbs mixture and mix well until combined.
Press the mixture firmly into the lined pan in an even layer and refrigerate for 20 minutes.
Melt the white and milk chocolate, then pour over the chilled base and sprinkle the mini eggs on top, then refrigerate for 30 minutes or until firm.
100 g milk chocolate, 100 g dark chocolate, 150 g Cadbury mini eggs
Slice into squares and serve!
Notes
Let the tiffin chill in the fridge completely before cutting into it; otherwise, it will be too soft and crumble.