English Chocolate Tiffin Recipe

English Chocolate Tiffin Recipe
Recently, I started seeing several recipes for a Tiffin on my Pinterest feed. Having never heard of a tiffin, I did a bit of research and wondered where I had been; even the Queen had a favorite tiffin that was served to her at tea, and the easy dessert (or pudding as it’s called in the UK). Of course I had to make several tiffins to see which was my favorite. I enlisted the Hancock tasters, and they loved the following English Chocolate Tiffin. A tiffin is actually a no bake cake filled with coarsely crushed cookies (usually rich tea biscuits as they are called in the UK), raisins, and cherries bound together by a rich thick chocolate.
Not only is this version very quick to put together, it is quite pretty and makes a great tea sweet, a dessert, or addition to a dessert buffet. It calls for pantry ingredients that you most likely already have around the house. This tiffin also keeps well when covered, at room temperature. Although rich tea biscuits aren’t easy to find in the US, you can use any high-quality plain butter cookie. Just don’t use digestive biscuits or graham crackers. Some of the websites recommend using LU Petit Beurre or Marie biscuits which are available at most grocery stores; I especially like shortbread.

16 Servings

8 ounces rich tea biscuits, or shortbread

1/2 cup butter
1/2 cup brown sugar
3 tablespoons golden syrup, or corn syrup

1/4 pound dark chocolate bars (at least 60% cacao)
1/8 pound milk chocolate, highest quality
1/4 cup raisins
1/4 cup dried cherries

2/3 cup chopped dark chocolate
1/2 cup heavy cream

Chocolate shavings

  1. Line an 8" springform pan with parchment.
  2. Crush the cookies into small chunks - not crumbs.
  3. Cake: Cream the butter, sugar, golden or corn syrup, until very light.
  4. Measure the dark and milk chocolates into microwave-safe container (glass works best); microwave 1-2 minutes, stirring after the first minute until melted (or over hot water).
  5. Stir until smooth and add to the butter/sugar mixture.
  6. Stir in the crushed cookies, raisins, and cherries.
  7. Transfer to the prepared springform pan and press until smooth and even.
  8. Cover with plastic wrap and refrigerate until set.
  9. Topping: Place the topping ingredients in a microwave-safe bowl or large glass measuring cup; microwave 3 minutes. Remove from the microwave and let sit 5 minutes; whisk until thickened.
  10. Assembly: unmold the cake and place on a serving platter.
  11. When the topping has cooled to room temperature, spread it over the top and sides of the cake.
  12. Sprinkle with the chocolate shavings.
  13. Let the topping set.

Note, once the cake has set, it can be kept at room temperature for several days.

Amount Per Serving
Calories 280 Calories from Fat 149
Percent Total Calories From: Fat 53% Protein 4% Carb. 43%

Nutrient Amount per
Total Fat 17 g
Saturated Fat 9 g
Cholesterol 28 mg
Sodium 121 mg
Total Carbohydrate 30 g
Dietary Fiber 1 g
Sugars 6 g
Protein 2 g

Vitamin A 7% Vitamin C 0% Calcium 0% Iron 5%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.