Chocolate Tiffin is a no-bake chocolate refrigerator cake full of chocolate, cherries and raisins and topped with chocolate.
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
Mocha Squares
Christmas Chocolate Tiffin
Stockists
Buy Now → 
Buy Now → 
Buy Now → Pin for later
Hover over any picture on the page and hit the Save button to pin the image to one of your Pinterest boards.
Recipe
Chocolate Tiffin
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
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 waterFor 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.
renata says
just made it, it's in the fridge. looks jummy. l had no cherries so l use the same amount of gelee candies cut in half. instead of golden syrup l put in the same amount of maple syrup. hope for the best.
Susie Collings says
Hi Renata. Sounds delicious 🙂 Maple syrup is not as sweet as golden syrup and a bit less sticky. Should be fine though - let me know.
renata says
oh, it turned out just perfect. make it again tomorrow.
thank you for the delicious recipe.
Susie Collings says
Hi Renata, So pleased you like the tiffin 🙂
renata says
what is golden sirup?
can l use maple sirup instead?
thank you for response,
renata
Louise says
Froze well ,,,,delicious
Susie Collings says
Great - thanks for sharing 🙂
Gail says
Not sure where I went wrong but mine just crumbled into bits.
Susie Collings says
Hi Gail, Maybe the biscuit wasn't crushed enough? If all the pieces are big it may not stick together. The other reason I can think of is that the Tiffin wasn't cold when you cut it? Try putting it in the fridge.
Jane B says
So easy to make and just delicious!!!
Susie Collings says
🙂
Marney says
Does this freeze?
Susie Collings says
It will freeze but a chocolate topping doesn't freeze well so I would freeze the base only.
Yvonne says
I don't like glacé cherries – would it work with fresh cherries, do you think? Or could you suggest an alternative?
Susie Collings says
Hi Yvonne, Fresh cherries don't work in this recipe. Any glace fruit is fine, e.g. ginger or pineapple.
Jane says
Looks yummy! do you think it would work with amaretti biscuits?
Susie Collings says
Hi Jane, It might be a bit sweet/rich with amaretti biscuits, but you could cut smaller pieces 🙂
Chris Madden says
Yes it does, have already tried. You can also dial the cherries in ameretto for s couple if days prior to making for an extra treat.
Susie Collings says
Yum yum 🙂
Harry says
It will keep longer if you don't tell the kids .
Susie Collings says
Very wise 😉
Kayley Finnett says
Can you make this without the chocolate topping?
Susie says
Hi Kayley, I haven't tried it without the topping but I suspect it would crumble very easily. Cheers, Susie