Easter egg pieces 1-2 handfuls,
broken into small shards
Put the butter and golden syrup in bowl with three-quarters of the dark and milk chocolate, and melt gently over a pan of simmering water until melted and smooth.
Stir in the cherries, gingernuts, raisins and almonds, and then tip into a baking-paperlined, deep, 18cm-square baking tray. Chill in the fridge for 30 minutes.
Melt the remaining dark and milk chocolate, and spread over the top of the tiffin. Push in broken pieces of Easter egg and chill until set. Cut into squares to serve and keep any leftovers in the fridge for up to a week.