Friday, 3 January 2014

Cranberry & Cherry Tiffin

Cranberry Tiffin

I love chocolate tiffin, or refrigerator cake, or whatever else you might like to call this kind of nibble. It's quick to make and you can't really go wrong with a recipe that doesn't need baking, and basically just consists of sticking a load of stuff together with chocolatey goo.

In this recipe I replaced half of the usual digestive biscuits with spiced German speculoos biscuits, for a little festive spice (Lotus is the main UK make; Biscoff seems to be the US brand name for the same company). I also included cranberries, cherries, and candied orange peel, in somewhat higher than usual quantities. I do love dried fruits.

Anyway, with these amendments, it's basically Christmas in every bite. If you're looking for a more traditional recipe, try Jacqueline's chocolate tiffin.

This recipe is vegan assuming you use a vegan margarine rather than butter, and make sure that your biscuits are also vegan (Lotus/Biscoff brand are fine).

Cranberry & Cherry Tiffin

Cranberry Tiffin

Festive Cranberry Tiffin
Makes 18 bars (or 36 bite-sized squares)

For the base:
225g (8oz, 2 sticks) butter or margarine
4tbsp (¼cup) golden syrup
4tbsp (¼cup) cocoa powder
100g (4oz) digestive biscuits (or graham crackers)
100g (4oz) speculoos biscuits
100g (4oz) glace cherries
100g (4oz) dried cranberries
50g (2oz) candied peel

For the topping:
200g (8oz) dark chocolate
2tbsp golden syrup
  1. Line a 12cm square, deep baking tin with parchment paper.
  2. Melt the butter/margarine and syrup over a low heat, and stir in the cocoa powder.
  3. Crush the biscuits with the end of a rolling pin. You want fairly small pieces; a mixture from fine crumbs up to raisin-sized pieces is about right.
  4. Chop the cherries into eighths.
  5. In a large mixing bowl, stir together the crushed biscuits, cherries, cranberries, and candied peel.
  6. Add the melted cocoa mixture to the biscuits, and stir through.
  7. Press the mixture down into the lined baking tin, and place in the fridge to chill.
  8. To make the topping, melt the chocolate in a bain marie (or by your preferred method) and combine with the golden syrup.
  9. Pour the melted chocolate over the biscuit base, and use a spatula (or the back of a spoon) to smooth out the chocolate until the base is evenly covered.
  10. Chill overnight.
  11. Use a large, sharp knife to cut the bars. I scored the surface before cutting (see pictures, below) just to make sure I had marked out even-sized bars. Adding the syrup to the chocolate makes it much easier to cut without cracking the topping.
Cranberry Tiffin

Cranberry Tiffin

I'm linking up this recipe to the Saturday Dishes Chocolate link-up.


Virtually Vegan Mama said...

I've never had tiffin, but I love the look of this....I need some!! lol


Cheap Ethnic Eatz said...

Did not know they went also by the name tiffin but these look awesome, great fruit selection and love speculoos cookies!

Geraldine Saucier said...

I love refrigerator cakes. This one looks delicious with the chocolate and dried fruits.

Rebecca Subbiah said...

this looks awesome, happy new year and congrats on the blog

Lavender and Lime ( said...

This is going on my to do list!

Anonymous said...


Steph Seibert said...

This looks SINFUL!!! Yum! Stopping by from SITS

misssrobin said...

I've never even heard of Tiffin before, but it looks yummy. Thanks for sharing. I can't wait to try it.

Happy Sharefest. And best wishes for a wonderful new year.

Martha Woods said...

This looks delicious! And so glad to see that it's vegan!! I'm so cookie/candy/sweet-ed right out from Christmas, but I will be Pinning this for V-day!

Happy new year!

Tracie Nall said...

This looks extremely yummy!! Thanks for sharing.

Kamila Gornia said...

Oh yeah these sound just fabulous!

Cheers! - http//

Velva said...

That looks really good. Dense, moist and a little can go a long way. This rocks.

Angie Schneider said...

They look AWESOME!

Anonymous said...

I've never heard the word tiffin before. Perhaps I've been under a rock (or in the wrong country??). Refrigerator cake I've heard but never made. All of the dried fruit sounds so, so yummy!

Michelle Nahom said...

No baking? That is perfect for me! I am constantly burning things - my husband and daughter have taken over the baking!

Tami Jardine said...

Oh my goodness, your photography is AMAZING. This looks incredible and sounds so delicious. Thank you so much for recipe. I must try it out sometime.

Stopping by from the SITS Sharefest.

Have a great weekend,

Maureen | Orgasmic Chef said...

I keep asking myself why I don't know what a tiffin is. Lordy it looks good! Someone else called it sinful but it's anything but that! :)

Rachel said...

It sounds absolutely glorious!

another jennifer said...

I've never heard of tiffin, but this does seem very festive!

Midnight Cowgirl said...

I have no idea what tiffin is, but it looks amazing!

Jenne said...

Those look so rich! I think my friend would totally grub on these.

Anonymous said...

I love all your recipes and this one is no different! Saved this one and will be trying it out very soon.

Deena Kakaya said...

Oh Rachel, this pic is utterly teasing me! They look so incredibly smooth and moist x

Diane | An Extraordinary Day said...

Dropping in from the SITS board on Pinterest. I've never heard of this type of treat Rachel, but it looks delicious. :)
Hope your weekend is Extraordinary!
~Diane |

Diane Roark said...

I agree! I have never heard of a Tiffin, but it looks great. Your pictures are really good! Thanks for sharing on Saturday Dishes Blog Hop. I pinned it!
Diane Roark

Lucy T said...

This sounds amazing!! Love the flavor combinations. Thanks so much for sharing at Saturday Dishes.

Nicole Burkholder said...

I love those cookies (Biscoff) but what is golden syrup? Karo syrup? This may be a "lost in translation" kind of thing :)

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