Save to your scrapbook
Martha Collison's chocolate tiffin
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Use whatever dried fruits you have in the cupbpard for this recipe. I love candied peel, berries and apricots for a fresh flavour
300g digestive biscuits
50g cocoa powder
175g leftover dried fruits (I like a mix of currants, raisins and glacé cherries)
125g golden syrup
Pinch of sea salt
75g dark chocolate
75g milk chocolate
1. Grease and line a 20x20cm baking tin with baking parchment. Crush the digestive biscuits to crumbs, either using a food processor or a bowl and wooden spoon. You’re looking for a rubbly mixture with a few pea-sized pieces of biscuit remaining to give the tiffin some texture. Combine the crumbs with the cocoa powder and dried fruits – roughly chop any larger pieces of fruit so they combine well.
2. In a small pan, melt the butter and golden syrup together until smooth. Add a pinch of sea salt and then pour into the dry ingredients. Stir together until everything is really well mixed, tip into the lined tin and use a spatula to press the mixture firmly into an even layer. Chill for 20 minutes.
3. Meanwhile, melt both chocolates together in a bowl over a pan of simmering water until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering, then chill for around 30-60 minutes, until firm. Slice into squares and store in an airtight container for up to 2 weeks.
Typical values per serving:
This recipe was first published in January 2018.