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Christmas Chocolate Tiffin slices on a plate. Biscuit, chocolate and fruit soaked in liqueur as the base, coated with chocolate.
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5 from 5 votes

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.
Prep Time25 minutes
Cooling Time1 hour
Total Time1 hour 25 minutes
Course: Teatime
Cuisine: British
Servings: 20 pieces
Author: Susie@Everyday Cooks

Ingredients

For the Tiffin:

  • 125 g raisins or sultanas
  • 200 g glacé cherries
  • 80 ml brandy
  • 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

For the topping:

  • 100 g very dark chocolate
  • 100 g milk chocolate

Equipment

Glass bowl for melting the chocolate
Plastic bag and rolling pin to crush the biscuits
Large saucepan

Instructions

Preparation:

  • Grease the tin with a little butter OR line the base with baking parchment or a liner
  • Cut the cherries into halves - no need to wash
  • Put the fruit in a small bowl with the brandy and microwave on HIGH for 30 seconds
    Stand for 5 minutes
    Stir and microwave on HIGH for a further 30 seconds

For the Chocolate Tiffin:

  • Crush the biscuits:
    Put the biscuits in a large bag. Beat with a rolling pin until the biscuits are in small pieces.
    Quite a lot of biscuit will be powdered and some will be in larger pieces – that is what you want
    You need some powder for the mixture to stick together so if in doubt, beat it again
  • 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
    The chocolate colour should be quite evenly distributed
  • Add the fruit and any remaining liquor 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 its edge to tidy up the edges of the cake base
  • Leave to cool in the fridge.

For the Topping:

  • When the base has cooled, tip it 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
  • When the chocolate is melted, pour over the base and spread evenly using a palette 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: Christmas Chocolate Tiffin keeps well for a week or so in an airtight tin or plastic box in the fridge, but the chocolate may look less shiny. If not in the fridge, keep it in a cool place for a few days.