Tiffin is the British answer to Australia’s Rocky Road- a no-bake delight full of tasty morsels bound together in cocoa-y goodness. It was invented in Scotland in the early 1900s. Though traditionally filled with a mix of raisins and biscuits, this is the twenty first century, peeps. We can do better than that. Also, loads of folks don’t like raisins, so there’s that.
My adorable pal Davi introduced me to his version of this delight a few months when he had me over for his birthday. I was hooked. When Valentine’s day came round a few weeks later, and I wanted to make some chocolatey treats for my nearest and dearest, and this sprang to mind.
A traditional tiffin is pretty basic, and can be serves as is or topped with dark chocolate. One, I think we can all guess which option I chose. Two, I decided to step things up with some extra fillings. I take my confection-making pretty darn seriously, after all, and nothing is more serious than gosh darn mini marshmallows.
Sexed Up Tiffin
- 110g butter
- 2 tbsp sugar
- 2 tbsp golden syrup
- 4 tsp cocoa
- 225g digestive biscuits
- 75g dried cranberries
- 100g glacé cherries
- 2-3 handfuls mini marshmallows
- 300g bittersweet or dark cooking chocolate (you can use any chocolate really, but I think cooking chocolate sets better)
Line a 9×9 pan with parchment. If you trust your non-stick, you’ll probably get away with just a sheet across the bottom and up two of the sides.
In a milk pan, melt together the butter, sugar, syrup and cocoa into a delicious, dark paste. Take off the heat when combined.
Crush up the biscuits into roughly 1-2cm pieces. Retain all the crumbs and shards, as these will give the tiffin bulk.
Add your biscuits and fruits (the cherries can be chopped if you like, but they look gorgeous sliced through whole in the finished product) to the paste and mix, mix, mix. It will cover everything, I promise, you just have to be patient and mush up those biscuits as you go.
Add your marshmallows and mix through a few times. You can add them with everything else, but I like to leave them only half incorporated.
Spread the mix out into your tin to an even thickness.
Melt your chocolate, either in a bain marie or in the microwave, taking care not to burn it. Spread the chocolate out over the top of the tiffin to almost seal the top of it. FYI, You will need more chocolate than this if you use a pan with the larger surface area than the recommended 9×9, and depending on your taste, you may wish to use more anyway.
Pop the tin in the fridge for 1hr or so, until the confection is set. Chop up into inch squares and serve in a glorious mound of joy.
This stuff lasts well in an airtight container out of the fridge or in, and tastes awesome. Of course, it is super customisable with different biscuits, chocolate, fruits, nuts and even jelly beans or sweets if you like- just stick in what you like, leave out what you don’t. It’s also very rich, so even a chocoholic like me can’t trough the lot in one go, so that 9×9 worth of mix will go a really long way.
This recipe is so easy, too. If you have a microwave, you can make this. You can do the first step in a microwave if you need to, just melt everything in short bursts and stir in between.
I hope you’ll give this a go. It’s ‘civilised’ enough for a picnic or party, but relaxed enough for a night in with friends too. And it goes great with tea.