I’d sort of forgotten tiffin existed until recently. I had a friend at school that made gorgeous tiffin for us all and I loved it. Then I left school and somehow didn’t come across it for 10 years. I mean I’m sure it was around and probably on offer in cafes I went to. I just never chose it. Then a few weeks ago we went to the café in Wye Forrest while we were staying at my mum’s and I had a gorgeous Chocolate And Cherry Tiffin.
Right then I said, “I need to try and make one of these”. I subsequently pretended to go on a diet for 3 weeks and left it. However, we’ve eaten two lemon drizzle cakes in the last 3 days so it’s probably time to admit that the diet isn’t happening (I have lost some weight though despite the constant eating. Thank you running!).
Tiffin is often made with rich tea biscuits but I prefer a digestive. Feel free to change back if you wish. It also normally contains raisins. But I thought with cherries too it might be a bit much.
A quick Pinterest search didn’t reveal much on the Chocolate And Cherry Tiffin front, so this might not really be a thing. But it tastes amazing and I encourage you to try it even if you don’t follow this exact recipe.
- 110g Butter
- 2tbsp. Cocoa
- 2tbsp. Golden syrup
- 2tbsp. Caster sugar
- 100g Glacé Cherries
- 225g Digestive Biscuits
- 225g Milk chocolate
This is so easy to make. Honestly, you can’t really do it wrong. Start by bashing the biscuits in a large mixing bowl. I use a rolling pin and thoroughly enjoy myself. They don’t need to be as fine as when you break them down for something like a cheesecake base. It’s good for Tiffin to have lots of lumps.
Next roughly chop the cherries. I love these and really struggle not to just eat them as I go. I chop them into quarters. Small enough to fit in the tiffin but big enough that you get nice juicy chunks.
Put the butter, cocoa, syrup and sugar together in a saucepan. Place over a medium heat and stir constantly until it’s all melted together. Add the biscuit and cherries. Stir together well, while still over the heat, until all the biscuit is thoroughly coated in the chocolate sauce.
Remove from the heat and tip into a medium sized tray or ovenproof dish. Press down until compact. I use my fingers for this as I find it sticks to the spoon. Hunky Husband says you should line your tray with greaseproof paper. I didn’t and it came out fine.
Leave this to one side while you melt the chocolate. Either in a bowl over simmering water or in the microwave.
Pour the chocolate over the biscuit mixture and spread evenly. Place in the fridge for around an hour to set.
To remove from the tray, gently run a sharp knife around the edges. I found it then easily tips out. Cut into 12 immediately while it’s still cold. There you have it, easy Chocolate And Cherry Tiffin. Now all you need to do is try as hard as you can not to eat it all in one go.
Chocolate and Cherry Tiffin
- 110 g Butter
- 2 tbsp Cocoa
- 2 tbsp Golden syrup
- 2 tbsp Caster sugar
- 100 g Glacé Cherries
- 225 g Digestive Biscuits
- 225 g Milk chocolate
- Bash the biscuits into large crumbs, with bigger lumps
- Roughly chop the cherries in to quarters
- Place the butter, cocoa, syrup and sugar in a saucepan over a medium heat
- Stir until melted together
- Add the biscuits and cherries
- Mix together until thoroughly covered in chocolate
- Remove from the heat and pour into a medium sized baking tray
- Use your fingers to press down until flat and compact
- Melt the chocolate
- Pour over the biscuit base and spread evenly
- Place in the fridge to cool for 1 hour