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    Chocolate Tiffin

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

    Jump to Recipe
    Slices of Chocolate Tiffin in a pile with the rest of the cake behind
    Chocolate Tiffin

    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:

    A stack of the ultimate chocolate brownies on a white plate

    The Ultimate Chocolate Brownies

    The ultimate Chocolate Brownies are crisp on the outside, squidgy on the inside and have a nutty crunch – in this case walnuts. Add to that, they're quick and easy to make.
    Mocha Squares have a chocolate oat base with coffee icing.

    Mocha Squares

    Mocha Squares have a chocolate oat base with coffee icing.
    Christmas Chocolate Tiffin slices on a plate. Biscuit, chocolate and fruit soaked in liqueur as the base, coated with chocolate.

    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.

    Stockists

    Magic liner cut to fit baking tins and pans

    Magic liner

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    Baking parchment squares

    Baking parchment squares

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    20cm square baking tin

    20cm square traybake tin

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    Slices of Chocolate Tiffin in a pile
    Chocolate Tiffin

    Recipe

    Slices of Chocolate Tiffin in a pile with the rest of the cake behind
    Print Recipe
    5 from 7 votes

    Chocolate Tiffin

    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
    Prevent your screen from going dark

    Equipment

    Glass bowl for melting the chocolate
    Plastic bag and rolling pin to crush the biscuits
    Large saucepan
    Square traybake tin 20cm/8-inch
    Baking parchment square

    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

    FOR THE 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.

    FOR THE TOPPING:

    • When the base has cooled, tip the tiffin out of the tin and remove the liner
    • Melt the chocolate in the microwave or over a saucepan of hot water
      For step-by-step instructions see How to Melt Chocolate
    • Pour the melted chocolate over the base and spread evenly using a knife
    • Leave to cool, then cut into squares.

    Notes

    Everyday Cooks tips:

    • If the cocoa has lumps, don’t bother to sift it. Just make sure you mix it in thoroughly, pressing the lumps out as you go.
    • Storage - Chocolate Tiffin keeps well for a week or so in an airtight tin or plastic box. It will keep for longer in the fridge, but the chocolate may look less shiny. 

    More Everyday Cake, Bakes and Dessert Recipes

    • Sherry Trifle decorated with cream and raspberries in a crystal bowl on a dark worktop
      Sherry Trifle
    • Small Christmas Loaf Cake decorated with marzipan, icing and marzipan stars. Two mugs of tea and a Christmas decorations in the background.
      Easy Christmas Loaf Cake
    • Half a Coconut Loaf Cake with a slice cut on a grey plate
      Coconut Loaf Cake
    • Stack of 6 Anzac Biscuits on a square white plate
      Anzac Biscuits

    Reader Interactions

    Comments

    1. Deborah Croney says

      March 20, 2023 at 1:57 pm

      5 stars
      HI Susie, we all love this tiffin recipe. May I ask; can they be frozen do you think? (not that I anticipate there will be any left of today's batch, however, I would like to pre-make in the future some point. Cheers!

      Reply
      • Susie Collings says

        March 24, 2023 at 3:03 pm

        Hi Deborah, You can freeze the tiffin, but chocolate often gets a whitish bloom when it's in the fridge or freezer. It's totally fine to eat and the flavour isn't affected - just the appearance.

        Reply
    2. Dottie B says

      August 31, 2022 at 5:28 pm

      For crushing biscuits I use the bag that keeps breakfast cereal fresh inside the cereal box.

      Reply
      • Susie Collings says

        September 09, 2022 at 1:05 pm

        Hi Dottie, Brilliant tip! |I shall do this myself and pass it on - thanks 🙂

        Reply
      • Helen Jones says

        March 17, 2024 at 6:07 pm

        Brilliant idea!!!!! Saves using ziplock bags👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

        Reply
    3. Amanda says

      July 27, 2022 at 10:47 am

      Made the tiffin and its now in the fridge chilling
      I found a way to crush the biscuits with out the use of a plastic bag I put them into my syclicon baking tin then use the roling pin to crush them like a morte an pessel
      It workd very well and not quite so noisy

      Reply
      • Susie Collings says

        September 09, 2022 at 1:17 pm

        Another brilliant idea 🙂 Thanks Amanda. I shall recommend this too. I'm trying to avoid plastic bags these days.

        Reply
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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    Slices of Chocolate Tiffin in a pile with the rest of the cake behind
    Slices of Chocolate Tiffin in a pile
    Slices of Chocolate Tiffin in a pile
    Slices of Chocolate Tiffin in a pile with the rest of the cake behind
    Slices of Chocolate Tiffin in a pile
    Slices of Chocolate Tiffin in a pile
    Slices of Chocolate Tiffin in a pile
    Slices of Chocolate Tiffin in a pile with the rest of the cake behind

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