There is something very decadent about Tiffin, and this version is no exception. In fact, given that these chocolate treats are equal parts gooey, chewy, and crunchy, I might even say they were my favourite iteration of this teatime treat. I suppose you could refer to them as refrigerator bars, or perhaps even the British equivalent of Rocky Road (only without the marshmallows) you’d be wrong. I’m not sure how, but Tiffin is in a class of its own.
This is a very simple version of Tiffin, but it’s simplicity means that the flavours all come through without being muddied. The gooeyness comes from the base of sugar and chocolate flavours. The chewiness comes from dried fruit; I’ve gone with Sultanas as they are a personal favourite and always in the cupboard, but raisins are perhaps the more traditional choice. Finally, the crunch comes from broken pieces of biscuit.
Perhaps these don’t count as actual baking, but this recipe is too good not to share. I can’t really explain how delicious these are, but trust me – you will love these little squares of chocolaty delight.
This recipe calls for Rich Team biscuits in the base, which have just the right ratio of absorbency to crunchiness. If you can’t get your hands on Rich Tea, any hard, not-too-sweet biscuit will do.
Breaking up the biscuits can only really be undertaken with a rolling pin and some elbow grease – using a blender will give you too fine, too uniform a finish, whereas what you really want is a variety of sizes, from crumbs to chunks. You really want a used good quality sealable freezer bag with all the excess air squeezed out – anything less robust may burst, leaving you with crumbs everywhere.
The original recipe measures both the sugar and the drinking chocolate (the sweetened variety you make with milk, not water) in dessert spoons, which gives a lot of leeway on the actual amount used. I like to use heaping spoonfuls, and have dutifully weighed these out to give you the measurements below. These figures can be played with a bit – although adding too much of the dry ingredients will lead to a crumblier slice that may fall apart.
Recipe: – makes 16
110g / 4 oz unsalted butter
2 tablespoons golden syrup
2 dessert spoons (35g) brown sugar
3 dessert spoons (50g) drinking chocolate
110 / 4 oz sultanas or raisins
225g / 8oz rich tea biscuits
100g milk chocolate
100g dark chocolate
Lightly grease a 9″/22cm square tin.
Place the biscuits into a good quality freezer bag with a seal. Flatten to remove any excess air before sealing. Using a rolling pin, crush the biscuits until broken up, leaving some larger pieces in amongst the crumbs.
Break up the milk and dark chocolate into pieces and place in a bowl over very hot (but not boiling) water to melt. Stir occasionally until melted.
In a separate large saucepan, melt the butter, syrup, sugar and drinking chocolate together, stirring with a wooden spoon until smooth. Stir in the broken biscuits and your dried fruit, and keep stirring until everything is covered in the butter-chocolate mixture.
Carefully tip this biscuit mix into your prepared tin and press down using the back of the wooden spoon. This can be fiddly as the mixture will be sticky and try to lift itself back out, so having a spare spatula to hand may help.
Pour the melted chocolate over the top. Refrigerate for 45 minutes to allow the base and the chocolate to set.
Remove from the fridge and allowing to come back up towards room temperature for 10 minutes before cutting into slices to prevent the chocolate from shattering. To slice, loosen the sides with the tip of a sharp knife then tip out from the pan onto a cutting board. Cut the tiffin while it is still chocolate side down to prevent it from breaking apart. This recipe is for 16, however as these are super rich, you may even prefer to divide it into 20 or even 25 pieces.
These can keep up to three days in an airtight container. If the weather is warm, consider keeping them in the fridge, otherwise they can start to crumble.
Downloadable PDF: Teatime Tiffin