Clara Bennett This decadent Nigella Tiffin Recipe is made with crunchy digestive biscuits, golden syrup, rich cocoa, dark chocolate, and milk chocolate. The result is an irresistibly chewy, crunchy, and deeply chocolatey bar that is the perfect no-bake treat. It’s a fantastic choice for a quick dessert or afternoon snack and makes enough to cut into 16 generous squares.
Nigella Tiffin Recipe Ingredients
- 275g (9.7 oz) digestive biscuits
- 100g (3.5 oz) butter
- 3 tablespoons golden syrup
- 2 tablespoons cocoa powder
- 200g (7 oz) dark chocolate, chopped
- 200g (7 oz) milk chocolate, chopped
- 125g (4.4 oz) chopped nuts (optional)
- 100g (3.5 oz) raisins or dried cranberries
- 100g (3.5 oz) mini marshmallows
How To Make Nigella Tiffin Recipe
- Prepare the tin: Line a square 20cm (8-inch) baking tin with parchment paper, leaving some hanging over the sides. This will help you lift the tiffin out easily later.
- Crush the biscuits: Place the digestive biscuits into a large plastic bag and seal it. Use a rolling pin to crush them until you have a mixture of both fine crumbs and small, bite-sized pieces.
- Melt the base ingredients: In a large saucepan, gently melt the butter and golden syrup together over a low heat. Once fully melted, take the pan off the heat and stir in the cocoa powder until the mixture is smooth.
- Combine the tiffin base: Add the crushed biscuits, chopped nuts (if using), raisins or cranberries, and mini marshmallows to the saucepan. Stir everything together until all the dry ingredients are well coated in the buttery chocolate mixture.
- Press into the tin: Spoon the mixture into your prepared tin. Use the back of a spoon or a spatula to press it down firmly and create a compact, even layer.
- Melt the chocolate topping: In a heatproof bowl set over a pan of simmering water, melt the dark and milk chocolate together. Stir occasionally until the chocolate is completely smooth and glossy. This method, called a bain-marie, prevents the chocolate from burning.
- Top and chill: Pour the melted chocolate over the biscuit base in the tin. Use a spatula to spread it into an even layer that covers the entire surface.
- Set and serve: Place the tin in the refrigerator and chill for at least 2 hours, or until the chocolate topping is firm. Once set, use the overhanging parchment paper to lift the tiffin out of the tin. Place it on a cutting board and cut it into squares to serve.
Recipe Tips
- Vary the Biscuit Texture: For the best tiffin, don’t crush the biscuits into a fine powder. A mix of crumbs and small chunks provides a wonderful crunchy texture that contrasts with the chewy raisins and soft marshmallows.
- Press the Base Firmly: When you add the biscuit mixture to the tin, be sure to press it down very firmly. This compacts the base and helps the tiffin hold together so it doesn’t crumble when you cut it.
- Melt Chocolate Gently: Chocolate can burn or “seize” (become grainy and stiff) if it gets too hot. Melt it slowly over simmering water or in the microwave in 20-second bursts, stirring between each one, for a smooth, glossy topping.
- Cut with a Hot Knife: For clean, sharp cuts without cracking the chocolate topping, dip a large, sharp knife in hot water and wipe it dry before slicing.
What To Serve Tiffin
This rich chocolate tiffin is a fantastic treat all on its own, perfect with a hot cup of tea or coffee to balance its sweetness. For children, a cold glass of milk is a classic pairing. If you’re serving it as a dessert, a small scoop of simple vanilla ice cream or a dollop of fresh whipped cream can turn it into an even more decadent experience.
How To Store Tiffin Leftovers
- Refrigerate: Store the tiffin in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 weeks. It’s best served chilled.
- Freeze: Tiffin freezes exceptionally well. Cut it into individual squares, wrap them tightly in plastic wrap, and place them in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw a square in the refrigerator for an hour before enjoying.
Nigella Tiffin Recipe Nutrition Facts
- Calories: 295 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 25mg
- Sodium: 125mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 4g
Frequently Asked Questions
- What are digestive biscuits and can I substitute them? Digestive biscuits are semi-sweet, crumbly biscuits popular in the UK. If you can’t find them, you can substitute them with graham crackers or a simple shortbread cookie.
- What is golden syrup? Is there an alternative? Golden syrup is a thick, amber-colored inverted sugar syrup with a unique buttery flavor. If it’s unavailable, you can use light corn syrup or honey, though the flavor will be slightly different.
- Can I make this recipe nut-free? Yes, absolutely. The nuts are optional, so you can simply leave them out to make the recipe nut-free. You could add more raisins or other dried fruit if you like.
- Why is my chocolate topping cracking when I cut it? The chocolate topping can crack if it’s very cold and hard. To prevent this, either let the tiffin sit at room temperature for about 10-15 minutes before slicing, or run a large, sharp knife under hot water and dry it before each cut.
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Nigella Tiffin Recipe
Description
This decadent and easy Nigella Tiffin Recipe is a classic no-bake British treat. It features a crunchy base of crushed digestive biscuits, raisins, and marshmallows, all held together with a rich chocolate mixture and topped with a smooth layer of melted chocolate
Ingredients
Instructions
- Prepare the tin: Line a 20cm (8-inch) square tin with parchment paper.
- Make the base: Crush the biscuits. Melt butter and golden syrup in a saucepan, then stir in cocoa powder. Add the crushed biscuits and all other base ingredients and mix well.
- Press into tin: Press the mixture firmly into the prepared tin.
- Make the topping: Melt the dark and milk chocolate together until smooth.
- Chill: Pour the melted chocolate over the base and spread evenly. Refrigerate for at least 2 hours, or until firm.
- Serve: Lift the tiffin from the tin and cut into squares to serve.
Nigella Tiffin Recipe