Chocolate Tiffin recipeThere are dozens, if not hundreds, of recipes for Tiffin. I’ve done quite a bit of experimentation to get the version that goes down well with my family. Not too sweet, not gooey or too solid, and thoroughly chocolate. (Obviously use what chocolate you like!)

120g butter
60g golden syrup
100g milk chocolate, chopped
200g dark chocolate, chopped (I use Aldi Chocceur)
1 tsp vanilla essence
50g crisped rice
150g raisins
150g roughly broken digestives, some a bit crushed*

Prepare a tray 7″ x 10″ or 8″ x 8″ (or whatever, doesn’t really matter) to put these in. Silicone works really well, but a metal tray lined with a piece of a cereal liner bag works well too. Or else just grease the pan, but it will probably need to be cut up in the pan if you do that.

Warm the butter and syrup in a large pan, add the chocolate and warm gently until melted together. Stir in the vanilla, the raisins, then the crisped rice. (Some people like to add 1-2 tablespoons of rum, brandy or Cointreau at this stage! I don’t, so I don’t know what it does) Lastly stir in the broken biscuits, mixing evenly.

Spread and press evenly in the prepared pan, and put in the fridge until set. Remove and cut up, I get 64 small bite-sized pieces (or 32 for bigger portions, or 16-20 if you’re selling them).


* Having some of the biscuits more crushed than others helps the mixture stay together. Too much of it crushed, it will be too solid. But all experiments with this are edible!