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Monday, May 27, 2024

Chocolate Teatime Tiffin – Lavender and Lovage


Chocolate Teatime Tiffin – Make this Chocolate Teatime Tiffin for a teatime treat, or for elevenses, and the school (or office) lunch box

Chocolate Teatime Tiffin
Chocolate Teatime Tiffin

Who doesn’t love an easy to make “no bake” sweet recipe, and today’s recipe for Chocolate Teatime Tiffin is exactly that.

Using leftover cake, biscuits, dried fruit, butter, golden syrup and chocolate, it’s a “melt and set” recipe that is quite simply delectable.

Chocolate Teatime Tiffin

Make this Chocolate Teatime Tiffin for a teatime treat, or for elevenses, and the school (or office) lunch box.

Made with digestive biscuits, I sometimes add the crumbs or broken pieces of fruit cake in this recipe, which adds a fabulous fruitiness.

Chocolate Teatime Tiffin

I added melted white chocolate to the topping this time, to make a lovely swirling pattern of chocolate.

It’s not known why these no bake type of recipes are called tiffin; maybe it’s from the old Cadbury’s chocolate bars which were called Tiffin.

Chocolate Teatime Tiffin

The word Tiffin originates from India, and is an Anglo Asian word for a light meal or snack, usally taken about 3pm in the afternoon, in the form of afternoon tea.

The word is derived from “tiffing”, an English colloquial term meaning to take a little drink – hence tiffin. Whatever the word, we generally come to think of it as a no-bake chocolate bar now.

Chocolate Teatime Tiffin

I have shared the recipe below, and I hope that you enjoy it if you make, it – please do let me know in the comments section, enjoy! Karen

Chocolate Teatime Tiffin

Chocolate Teatime Tiffin

Yield:
12 to 16

Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
5 minutes

Who doesn’t love an easy to make “no bake” sweet recipe, and today’s recipe for Chocolate Teatime Tiffin is exactly that.

Using leftover cake, biscuits, dried fruit, butter, golden syrup and chocolate, it’s a “melt and set” recipe that is quite simply delectable.

Make this Chocolate Teatime Tiffin for a teatime treat, or for elevenses, and the school (or office) lunch box.

Made with digestive biscuits, I sometimes add the crumbs or broken pieces of fruit cake in this recipe, which adds a fabulous fruitiness.

I added melted white chocolate to the topping this time, to make a lovely swirling pattern of chocolate.

It’s not known why these no bake type of recipes are called tiffin; maybe it’s from the old Cadbury’s chocolate bars which were called Tiffin.

The word Tiffin originates from India, and is an Anglo Asian word for a light meal or snack, usally taken about 3pm in the afternoon, in the form of afternoon tea.

The word is derived from “tiffing”, an English colloquial term meaning to take a little drink – hence tiffin. Whatever the word, we generally come to think of it as a no-bake chocolate bar now.

I have shared the recipe below, and I hope that you enjoy it if you make, it – please do let me know in the comments section, enjoy! Karen

Ingredients

  • Tiffin:
  • 100g butter, plus some for greasing the tray
  • 6 tablespoons golden syrup
  • 2 tablespoons cocoa powder
  • 250g high quality chocolate, such as dark 70% to 85% chocolate
  • 80g dried mixed fruit
  • 250g digestive biscuits
  • Topping:
  • 150g milk chocolate
  • 50g white chocolate

Instructions

1. Butter an 18cm/7″ sandwich tin or tray.

2. Put the digestive biscuits into a large freezer bag, seal and crush them with a rolling pin, until they are uneven crumbs.

3. Melt the butter, chocolate and the syrup together in a bowl sitting over a large saucepan of boiling water. Stir in the cocoa powder, and the dried mixed fruit. Stir well before adding the digestive biscuit crumbs.

4. Spoon the mixture into the prepared tin and press down firmly and evenly.

5. For the topping, melt the chocolate in separate bowls over as before.

6. When melted, spread the milk chocolate over the biscuit and fruit base first. Then drizzle the white chocolate over the top and using a skewer swirl it in zigzag patterns to create a marbled appearance.

7. Chill in the fridge for an hour before cutting into squares/bars and then store wrapped in foil for up to a week, preferably in a cool place.

Notes

Leftover fruit cake and biscuit crumbs can be used in place of digestive biscuits and dried mixed fruit.

Chopped cherries can be added for a festive version.

Chopped nuts are lovely when added to this recipe.

Nutrition Information

Yield 16

Serving Size 1

Amount Per Serving

Calories 300Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 22mgSodium 110mgCarbohydrates 34gFiber 1gSugar 25gProtein 3g

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