Chocoholic Society – Tiffin

Do you need a quick-to-do dessert? Preferably without any real cookery involved. Maybe even something to involve the kids? These classic sweet treats might be just the thing…

Sometimes when it comes to throwing parties, regardless of how grand, I can’t bear cooking. It’s true; no one expects it, but there’s something about sharing homemade food that is so irresistible. Homemade doesn’t necessarily mean cooked up in the oven in a series of stages. It can be as simple as mixing a load of ingredients in a bowl, shape and allow to set in the fridge. This is what Tiffins are.

I first made them around ten years ago for a small gathering by the request of one friend. We reunited recently, which gave me the occasion to do them again. I have to say, the recipe I followed was more complicated than I remember (and more than it should be), so I simplified it down. To the point where you could easily supervise children making them.

Just be aware that they won’t be the perfect chocolatey-raisin squares you buy in your local high street coffee shop.

A good dinner party could be completed with them serving as petit-fours. Or alternatively, serve with a cup of coffee or, if you prefer, a cold milkshake.

ingredients

  • 125g unsalted butter
  • 70g raisins and/or sultanas
  • 200g milk chocolate
  • 3 tbsp golden syrup
  • 10-12 digestive biscuits

Makes 20

Preparation Time: 20 minutes; Chilling Time: at least 6 hours

METHOD

  1. Melt the chocolate, butter and golden syrup slowly in a heatproof bowl over a pan of boiling water. Once melted, remove from the heat.
  2. In a separate mixing bowl, roughly crush the biscuits and mix with the sultanas, before adding the chocolate mixture. Mix all the ingredients together well.
  3. Using your hands, mould into 10 decent-size lumps (or until all the mixture has been used up). Place on a tray and transfer to the fridge to chill and set for at least 6 hours. The longer the better, depending on your timescale
  4. Once the tiffins have chilled, cut the lumps in half. Keep refrigerated until serving.
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