Tiffin. It's a no-bake scrumptious cake thing.

It's the easiest thing to make ever. So here goes, Tiffin 101 by Clair.

Lets start with what I'd call "Classic" or original tiffin, any variation that I make is based on this:

• 500g of Digestive biscuits (or more or less really, they tend to come in 500g packets)
• A good dollop of Margerine or Butter (about 6oz, but whatever looks right to you is best)
• A hearty serving of syrup (about 4 or 5 tablespoons but I tend to just whack in what I fancy)
• 2oz of Caster Sugar (again, vary this as required)
• 4oz of raisins or sultanas (completely option as will become apparant)
• 2 tablespoons of cocoa powder (if using other chocolate ingredients this is not strictly neccessary)
• Cooking chocolate, about 500g, it always takes more than I expect. Plain, Milk or White- whatever is your preference.

1. Prepare the base. Get all of the biscuits into a bowl and bash them into submission. Ideally you want them to be breadcrumb sized. Too small and it'll be the wrong consistency, too big and it'll crumble when you cut it but the odd bigger bit is okay. How you get it to this size is up to you, I use a mixture of breaking it by hand and the end of a rolling pin beaten into a bowl. You could use a blender or food mixer, or small children. Once it's done, set it to the side until later.

2. Get a pan, any pan will do. Stick into it the butter/marg, sugar, syrup and melt- don't boil. If you are making the above recipe, add the raisins and cocoa powder. This is what I refer to as the "goo"

3. Combine the two mixtures. The "goo" should cover the biscuits but not create a runny mixture. There is no hard and fast rule on this, so go with what you feel, but if your bits of biscuit are bigger then you want more goo rather than less to hold it together.

4. Press into a tray (I use cake tins or roasting trays.)- oh either line these trays with greaseproof paper or grease with butter. You want your mixture to be as compact as you can manage it so really press it flat, ideally you want the mixture to be at least 1/2 inch thick but no more than 2 inches (but if you want to, hey, go for it).

5. Get your cooking chocolate. Melt in a glass bowl or jug in a pan of water on the stove(I only tell you how to do this as I was asked by someone who had no idea, so please don't be insulted!).

6. When melted, pour over your mixture in the tray.  Leave to cool. You can refridgerate it, but i tend to let mine cool naturally.

7. When cooled, cut (small 1 inch squares are perfect, but again, go with your own gut). Store in an airtight container and it will keep for a while- I don't really know how long because I never have any for more than a few days.

So, that's the basics. You can freestyle. Here is some variations that I have tried- you can either add to the "goo" (simply add to the pan instead of the raisins, or into the bowl with the biscuit where it is not a "melty" addition) or the topping (add to or replace the topping). If you come up with something delicious, please share.

Goo: Fudge, Marsbar, Malteaser, Dimebar, Nutella, Oreo, Crunchie

Topping: Mint Aero, Caramac, Milk, Plain Chocolate

I also plan to try the following (we have regular discussions about this at work!)

Goo: Smarties, Marshmallows, Hazelnuts, Pistachios, Cornflakes (crushed), popping candy, matchmakers.

Topping: Chocolate Orange,Toblerone.

WARNING: If you are going to make and eat this I advise regular visits to the Dentist!

I got bored watching TV tonight and I fancied something a bit yummier than toast for supper. Mmmmm scones. Chris agreed and so I veritably leapt into action.

So, if the sight of my delicious scone dripping with cream and jam makes you feel slightly hungry, here is my yummy recipe and handy hints on getting your scones just right.

Ingredients:

• 8oz of Self Raising flour
• A pinch of salt
• 4 oz butter
• 2 oz of caster sugar
• 5fl oz milk

How to:

1. Preheat the oven to Gas Mark 7 (220C/ 425F)
2. Seive the flour and salt into a bowl. Mix in the butter by hand to make breadcrumbs then add the sugar
3. Add the milk until you get a doughy consistency- you may not need all the milk so add it in stages. If you get a consistency that is too sticky simply add more flour.
4. Turn onto a flat floured surface and flatten roughly by hand to about 1/2 to 1 inch thick.
5. Cut out with a pastry cutter or mug/cup at the desired size and put on the baking tray
6. Put in the oven until golden brown (about 10-12 minutes)

My handy hints come from a lovely cook that I met when I worked in the community cafe of the Salvation Army, she'd been making scones for about 30 or 40 years so she knows her stuff- Make them as fast as you can, touch them as little as possible (but use your hands not a wooden spoon or whatever), and have cold hands. If your hands are normally hot then run them under a cold tap to cool them down before you start.

Serve warm. They are delicious with Jam or Butter (but please, not together) or Jam and Cream. mmmmmmmm. They also freeze well and keep for about a month.

Finally,  a joke (that anyone under 8 will probably enjoy)

Q: What's the fastest cake in the world?

A: Scone...