Chocolate, fruit & nut tiffin

Chocolate, fruit & nut tiffin

Bejewelled with golden fruit and nuts, Will Torrent's tiffin recipe seems a fitting tribute for The Coronation, as well as a family crowdpleaser.

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  • Makes16
  • CourseCake
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Pluschilling

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  • 300g Belgian dark chocolate
  • 150g Belgian milk chocolate
  • 2 tbsp golden syrup
  • 100g butter, plus extra for greasing
  • 250g Waitrose Duchy Organic Highland All Butter Shortbread Rounds, chopped
  • 175g nut and dried fruit selection
  • ½ tsp Cooks’ Ingredients Gold Lustre Spray
  • Cooks’ Ingredients White Chocolate Stars and/or chocolate curls (optional)


  1. Grease a 20cm square baking tin and line the base and sides with baking parchment. Roughly chop the chocolates and put into a heatproof bowl with the syrup and butter. Place the bowl over a pan of barely simmering water, making sure that the bowl doesn’t touch the water, and melt until smooth, stirring often. Remove from the heat.

  2. Stir the chopped biscuits into the melted chocolate mix and stir well to coat. Scrape into the lined tin and smooth the surface.

  3. Put the fruit and nut mix and gold lustre into a bowl and tumble together, until the fruit and nuts are shimmering. Spoon on top of the tiffin and press in slightly, then sprinkle with chocolate stars/curls, if using.

  4. Chill for at least 4 hours, or overnight until solid, then lift from the tin using the paper to help. Cut into 16 squares using a sharp knife. Keep covered, in a cool place or the fridge if the weather is hot, for up to 4 days.


Typical values per item when made using specific products in recipe


1,381kJ/ 331kcals



Saturated Fat












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