TiffinPosted: October 21, 2012
Something sweet to tickle your taste-buds this week, and something unbaked too!
I’ve been meaning to post this for quite a while, but I keep getting distracted with other recipes! Although this is simple, it’s fab for a special treat, and wrapped in shiny cellophane, makes a great gift. So with shops already full of Christmas decorations, I thought I’d try and get ahead of the game with a (non) baking gift idea for the festive season.
The generous slug of booze makes it very much an adult version, but you can leave that out or replace with orange juice for a family friendly version. I deliberately chose Rich Tea biscuits rather than digestives because the recipe is so rich and decadent, their plain, dry and crunchy texture make a perfect counterpoint.
115g plain chocolate – 70% if possible
115g milk chocolate – Milka or some other creamy Swiss delight
56g unsalted butter
2tbs golden syrup
180g Rich Tea biscuits – roughly broken
56g flaked almonds
Chocolate Glaze Topping
100g plain, 70% chocolate
25g unsalted butter
- Warm the rum slightly (10-20 seconds in the microwave). Add the raisins and leave to soak while the rest of the ingredients are being prepared.
- Line a tin with clingfilm and spray lightly with oil. A square tin 18-20cm is a suitable size, but you can vary the size depending on the thickness of Tiffin you require.
- Put the biscuit pieces, almonds and cranberries into a bowl and mix.
- Put the chocolates, butter and syrup into a pan and heat gently until melted and well mixed.
- Pour the chocolate mixture over the biscuit mix.
- Add the raisins and the rum and fold together to combine.
- Press the mixture into the prepared tin and smooth the surface.
- Cover and chill in the fridge for 1 hour.
- When the Tiffin is chilled and firm, make the chocolate glaze topping:
- In a small pan over simmering water, heat the butter and chocolated until melted.
- Pour chocolate mix over the chilled Tiffin and smooth the surface.
- Cover the pan with cling film, taking care that it doesn’t touch the surface of the chocolate glaze, and leave in a cool place overnight to set.
- Cutting the Tiffin
- This bit might be redundant, but I thought I would include some tips to getting sharp and clean cubes of Tiffin like in the picture when you come to divide up the block – useful if you’re intending to give it as gifts.
- Remove the block of Tiffin from the tin and peel off the clingfilm. Try and keep your fingers from touching the chocolate glaze – a squidgy chocolate fingerprint is going to ruin the effect.
- Put the Tiffin onto a cutting board and lightly mark out where you plan to cut. This recipe is so rich and decadent, a 2cm square/cube packs more than enough flavour.
- For cutting, you will need an extremely sharp, thin knife, a jug of boiling water and a tea-towel.
- Hold the knife blade in the hot water for about 10 seconds. Remove and wipe dry with the tea-towel.
- Make just ONE cut through the Tiffin and return the blade to the hot water. Repeat until the block is cut to your liking.
- The hot water heats the knife blade, which makes it easier to cut through the chocolate cleanly by melting it as it cuts. Rinse/heat/dry the knife after EACH cut, otherwise you’ll get crumbs spoiling the sides of the blocks.
 Don’t make the pieces too small or they will crumble into mush with all the vigorous stirring required.
 I prefer the tartness of cranberries as well as the splash of colour they provide. If you’d prefer a sweeter version, try crimson raisins or chopped glace cherries instead.