BUDGET SAVVYSAVE ENERGY NO cooking time!

Raspberry and white chocolate tiffin

This fridge favourite is a doddle to assemble and delicious to boot. No oven time is needed, so it saves you time and energy too.

Serves 16

Ready in 20 mins, plus overnight chilling time Faff factor

• 100g unsalted butter, cubed, plus extra for greasing

• 225g biscuits (we used ginger biscuits)

• 1½tbsp caster sugar

• 3tbsp golden syrup

• 250g white chocolate, melted

• handful dried fruit (optional)

• 150g pack Asda Sweet & Plump Raspberries

1 Grease and line a loose bottomed 20x20cm square baking tin with baking paper. Crush the biscuits by placing in a zip seal food bag, then wrap in a tea towel and bash with a rolling pin. Aim for some bigger chunks for more texture.

2 Put the butter, sugar, golden syrup and chocolate in a heatproof bowl over a pan of simmering water (making sure the water doesn’t touch the pan). Gently stir the chocolate mixture so it all melts. (Don’t worry if it looks slightly split at this point.) Take it off the heat and whisk in 1–2tbsp of boiling water until smooth.

3 Fold the biscuits and dried fruit, if using, into the chocolate until everything is coated, then tip into the prepared tin. Use the back of a spoon to press the mixture evenly in the tin. To finish, dot the raspberries around the top of the tiffin, pressing in slightly so they’re secure. Chill in the fridge overnight to set.

4 Remove from the tin and slice into 16 squares.

Leftovers tip: Leftover raspberries can be frozen or added to porridge or ice cream.