Chocolate Tiffin

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Chocolate Tiffin is a no-bake chocolate refrigerator cake full of chocolate, cherries and raisins and topped with chocolate.

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Chocolate Tiffin isn't something I would actually eat every day as it's too rich, but it is an Everyday kind of treat, i.e. easy and quick to make and you won't be left with any ingredients that you won't otherwise eat or use up.

Cooking with kids

No bake tray bakes or fridge cakes are easy to make with children. They'll love bashing the biscuits and chopping the cherries.

Key Ingredients in Chocolate Tiffin

Raisins (or sultanas) and Cherries

Of course, there are cherries. I've put a whole pack in so you aren't left with any to dry out or to tempt you to eat them. If you dip into them before making the Chocolate Tiffin, just make up the weight in raisins.

You could use sultanas instead, which give a slightly less dark finish but, please, just use what you've got.

Cocoa

It's worth using good cocoa and chocolate - you will notice the difference.

Green & Black's cocoa is a good choice or Menier but, again, use what you've got. Unless it's drinking chocolate. Don't use that. Make something else instead.

Rich Tea Biscuits

Easy and cheap to buy. Don't use Digestives - you'll get a completely different texture. You want some pieces of biscuit in your base.

Chocolate

When I was young we used chocolate cake covering. These days you wouldn't be able to call it that as it really wasn't chocolate at all - and I wouldn't want to eat it.

I either use ordinary dark chocolate like Bourneville or, for preference, a really dark (70%+) chocolate mixed 50/50 with a nice milk chocolate. If I'm making this for children, I might use Cadbury's Dairy Milk instead, as mine prefer that.

Secrets of Success

Crush the biscuits by bashing with a rolling pin or meat hammer inside a plastic bag. I can't find an eco-friendly alternative - apart from a paper bag and I don't have any. Maybe a cloth bag that's washable?

You don't want to bash them to powder. Leave a few pieces in the mix.

Melting the chocolate without it turning grainy is the only challenge for this recipe. You can melt the chocolate in the microwave or over a basin of hot water. If you're unsure about it, see How to Melt Chocolate.

Make Chocolate Tiffin Gluten-free

We have a Coeliac sufferer in the family who mustn't have anything that's even been near gluten. Some cakes are no-gos but some, like this tiffin recipe, are easily adaptable.

I made this Chocolate Tiffin with Schar Gluten-Free Rich Tea biscuits. The consistency is a bit softer as the biscuits are less absorbent, but if you didn't know you wouldn't think anything of it.

What equipment do you need?

20cm square traybake tin - One of the tins I use most for small traybakes
Magic liner - Every time I use this I give a silent word of thanks. No greasing, no sticking. Wash up in the dishwasher. One for every tin
Baking parchment squares- I always keep parchment squares, circles and sheets in my kitchen. If I don't have a liner, parchment does the job just as well.

If you like this...

...Why don't you try:

The Ultimate Chocolate Brownies

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Mocha Squares

Mocha Squares have a chocolate oat base with coffee icing.

Christmas Chocolate Tiffin

Christmas Chocolate Tiffin is a no-cook recipe, packed with cherries and raisins soaked in the spirit of your choice, that’s quick and easy to make.

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Recipe

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5 from 7 votes

Chocolate Tiffin is a no-bake refrigerator cake full of chocolate, cherries and raisins and topped with chocolate.

Prep Time25 minutes mins

Chilling Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Teatime

Cuisine: British

Servings: 20 pieces

Author: Susie@Everyday Cooks

Ingredients

FOR THE TIFFIN:

200 g glacé cherries
300 g Rich Tea biscuits
150 g butter
40 g light brown soft sugar
200 g golden syrup
25 g cocoa powder, not drinking chocolate
125 g raisins or sultanas

FOR THE TOPPING:

200 g chocolate, dark or milk

Equipment

Glass bowl for melting the chocolate

Plastic bag and rolling pin to crush the biscuits

Large saucepan

Square traybake tin 20cm/8-inch

Instructions

PREPARATION:

Grease the tin with a little butter OR line the base with baking parchment or a liner
Halve or quarter the cherries - no need to wash

FORTHE CHOCOLATE TIFFIN:

Crush the biscuits: Put them in a large bag and beat with a rolling pin until the biscuits are in small pieces. (Some biscuit will be powdered and some will be in larger pieces)
In a large saucepan, melt the butter, sugar, and golden syrup and mix to combine
Turn off the heat, add the crushed biscuits and cocoa and mix thoroughly, ensuring the chocolate colour is evenly distributed. Add the fruit and mix carefully
Press the mixture into the tin with the back of a spoon. Push it down firmly. Turn the spoon over and use the edge to tidy up the edges of the tiffin
Leave to cool.