• The lazy dessert (tinginys) (Baltic by Simon Bajada)Source: Baltic by Simon Bajada

A biscuity, crunchy chocolate dessert that's quick to make and quick to disappear.




Skill level

Average: 3.7 (22 votes)

Myth has it that this recipe was accidentally created in the sixties by a woman who was trying to make chocolate but added too much sugar, which turned her mixture into a syrup. To remedy this she tried to make it less liquid by adding some broken-up biscuits (cookies); she stirred them into the syrup and when it cooled, the first tinginys was created. Given the moniker ‘lazy’ because it is so easy to prepare, this dessert can also be found in Italy and Portugal where it is rolled into a log and called ‘chocolate salami’.

This recipe is extremely versatile. Any sort of vessel can be used to make it – small muffin tins or chocolate moulds could make individual portions, for example – just look at the amount of mixture you have and size up what will work. The flavourings too can be varied (see note), and for a white chocolate option as photographed, simply replace the dark cooking chocolate with white chocolate and omit the cocoa powder, stirring in 20 g (¾ oz) chopped dried cranberries in its place.


  • 200 g (7 oz) rich tea or milk biscuits (cookies; such as Marie or Milk Arrowroot)
  • 30 g (1 oz) unsalted butter, cut into cubes
  • 75 g (2¾ oz) dark cooking chocolate
  • 200 ml (7 fl oz) condensed milk
  • 1 tbsp unsweetened (Dutch) cocoa powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time: 1 hour 30 minutes

1. Line a 12 × 5 cm (4¾ × 2 in) loaf (bar) tin with baking paper.

2. Place the biscuits in a bowl or sealed bag and use a rolling pin or the bottom of a bottle to crush them into rough chunks no bigger than 3 cm (1¼ in).

3. Melt the butter and chocolate together in a heavy-based saucepan set over a low heat. Stir in the condensed milk, then whisk in the cocoa, making sure there are no lumps in the mixture. Remove the pan from the heat and pour the mixture over the biscuits. Using a wooden spoon, stir everything together to make sure that the biscuits are completely coated in the chocolate mixture, then tip the lot into the prepared loaf tin, cover with plastic wrap and press down firmly with a heavy object (I used the base of a tin). Transfer to the refrigerator and leave for 1½ hours to chill and set.

4. When ready to eat, remove the pudding from the tin and cut it into slices with a warm knife (running it under hot water to heat it). Serve with coffee or tea.


Recipe and photography from Baltic by Simon Bajada (Hardie Grant, RRP. $50)