No-bake Tiffin (with a sherry twist)
Prep: 5+ hours.
The first recipe I had for Tiffin was in the 1970s. As a student, it was always a cheap and easy thing to make.
Now, I add a dash of sherry to make it taste a little bit different. The sherry part can be left out if you prefer it without alcohol.
INGREDIENTS:
- 100g raisins
- 100ml sherry (sweet is best)
- 150g dark chocolate (don’t use cheap cake covering type)
- 150g milk chocolate
- 250g digestive biscuits
- 100g unsalted butter
- 100g golden syrup
- 200g milk or dark chocolate (or a mix of both) for the topping
METHOD:
- Put the raisins in a bowl and mix in with the sherry; cover and leave for at least 4 hours, or overnight, stirring occasionally.
- Then strain the raisins and discard any excess liquid. If you don’t use sherry, ignore this bit.
- Line a square or rectangular tin (approx.15 x 22cm) with greaseproof paper or cling film. (The bigger the tin, the shallower the tiffin).
- Break the biscuits into small pieces. Don’t use a blender – too much biscuit dust is created; put the biscuits in a plastic bag and break with a rolling pin so the pieces are small (4-5 mm is OK).
- Melt the 300g of milk & dark chocolate, with the butter and syrup in a pan–don’t allow the mix to boil & burn.
- Then add the raisins and biscuit pieces, and mix everything together.
- Pour the mix into the tin and flatten it out (a potato masher is useful for this).
- Melt the topping chocolate and pour it on the top of the mix–ensure it is even.
- Place the tin in the fridge or somewhere cool and allow to set.
- Use a sharp knife (heated with hot water helps) to cut in squares.
