Nigella Tiffin Recipe made of digestive biscuits, butter, golden syrup, cocoa powder, dark and milk chocolate, nuts (optional), raisins or cranberries, and mini marshmallows. Serves 24. Takes about 30 minutes to prepare and 2 hours to set.
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🤎 Why You’ll Love This Tiffin Recipe:
- Quick and Easy: This recipe is straightforward and doesn’t require advanced cooking skills. It involves simple steps like melting, mixing, and chilling, making it accessible for everyone, including beginners.
- No Baking Required: One of the biggest advantages of this recipe is that it doesn’t need an oven. You only need a stove to melt some ingredients, then let the fridge do the rest of the work. This makes it perfect for hot days when you don’t want to turn on the oven.
- Rich and Decadent: The combination of dark and milk chocolate creates a luxurious and indulgent treat. The chocolatey richness is balanced by the other ingredients, making every bite a delightful experience.
- Long Shelf Life: Tiffin stays fresh when stored in an airtight container in the refrigerator for up to a week. This means you can make it in advance and enjoy it over several days.
- Texture: The tiffin offers a wonderful combination of textures. The digestive biscuits provide a satisfying crunch, the dried fruits add chewiness, and the mini marshmallows bring a soft, gooey element.
❓ What Is Nigella Nigella Lawson Tiffin Recipe?
Nigella Lawson’s Tiffin Recipe is a no-bake dessert made with digestive biscuits, butter, golden syrup, cocoa powder, dark and milk chocolate, nuts, raisins or cranberries, and mini marshmallows.
🍫 Nigella Lawson Tiffin 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 Lawson Tiffin
- Line a square 20cm (8-inch) tin with baking parchment or foil, allowing some overhang to lift the tiffin out later.
- Place the digestive biscuits in a large plastic bag, seal it, and crush with a rolling pin until you have a mix of crumbs and small pieces.
- In a large saucepan, melt the butter and golden syrup over low heat. Once melted, remove from the heat and stir in the cocoa powder until smooth.
- Add the crushed biscuits, chopped nuts (if using), raisins or cranberries, and mini marshmallows to the saucepan. Mix well to coat everything in the chocolate mixture.
- Spoon the mixture into the prepared tin and press down firmly to create an even layer.
- In a heatproof bowl set over a pan of simmering water, melt the dark and milk chocolate together, stirring occasionally until smooth. Alternatively, you can melt the chocolate in the microwave in short bursts, stirring in between.
- Pour the melted chocolate over the biscuit mixture in the tin, spreading it evenly with a spatula.
- Place the tin in the refrigerator for at least 2 hours, or until the tiffin is set. Once set, lift the tiffin out of the tin using the overhanging parchment or foil. Cut into squares or bars with a sharp knife and serve.
💭 Recipe Tips:
- Mix-ins: Ensure all mix-ins like nuts and dried fruit are evenly distributed in the mixture for a balanced bite.
- Pressing: Press the mixture firmly into the tin to ensure it holds together well once set.
- Melting Chocolate: Be careful when melting chocolate to avoid burning it. Stir continuously and melt over low heat.
- Cutting: Use a sharp knife to cut the tiffin into pieces. For clean cuts, warm the knife slightly in hot water, dry it, and then slice.
- Layers: For a more indulgent tiffin, create two layers of biscuit mixture with a thin layer of melted chocolate in between before topping with the final chocolate layer.
- Batch Size: The recipe can be easily doubled or halved depending on the number of servings needed. Just adjust the tin size accordingly.
🍨 What To Serve With Tiffin?
Serve tiffin with a hot cup of tea or coffee for a classic pairing it also goes well with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream for an extra indulgent treat.
🎚 How To Store Leftovers Tiffin?
- Refrigerator: Store leftovers tiffin in an airtight container in the fridge for up to a week.
- Freezer: Wrap leftovers tiffin individual pieces in plastic wrap place them in a freezer-safe bag and freeze for up to 3 months.
FAQ’S:
What are the origins of Tiffin?
Tiffin has its roots in British cuisine and is often associated with afternoon tea. The word “tiffin” itself is an old-fashioned English term for a light meal or snack, but the dessert as we know it today is a modern invention.
Can Tiffin be made with different types of biscuits?
Yes, Tiffin can be made with various types of biscuits. While digestive biscuits are traditional, you can use graham crackers, rich tea biscuits, or any other plain, sweet biscuits you prefer.
What type of chocolate is best for Tiffin?
A combination of dark and milk chocolate is often used for Tiffin to balance richness and sweetness. However, you can use just one type of chocolate based on your preference.
Can I make Tiffin without nuts?
Yes, you can easily make Tiffin without nuts. Simply omit the nuts from the recipe and add more dried fruits, marshmallows, or other mix-ins to maintain the texture and bulk.
How can I make Tiffin healthier?
To make Tiffin healthier, you can use whole grain or low-sugar biscuits, replace butter with a healthier fat like coconut oil, and use dark chocolate with a high cocoa content. Adding nuts and seeds can increase the nutritional value as well.
How do I prevent Tiffin from becoming too hard?
To prevent Tiffin from becoming too hard, ensure you do not press the mixture too firmly into the tin. Also, consider using a mix of butter and golden syrup that provides the right balance of firmness and chewiness. When melting the chocolate, avoid overheating it.
How do I avoid the chocolate topping from cracking?
To avoid the chocolate topping from cracking, make sure the base mixture is fully set before pouring the melted chocolate over it. Allow the chocolate to cool slightly before spreading it over the base to prevent a temperature shock that can cause cracking.
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Nigella Lawson Tiffin Nutrition Fact
- Calories: 224
- Total Fat: 12g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 70mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
- Vitamin D: 0.2mcg
- Calcium: 20mg
- Iron: 1.5mg
- Potassium: 120mg
Nigella Tiffin Recipe
Description
Nigella Tiffin Recipe made of digestive biscuits, butter, golden syrup, cocoa powder, dark and milk chocolate, nuts (optional), raisins or cranberries, and mini marshmallows. Serves 24. Takes about 30 minutes to prepare and 2 hours to set.
Ingredients
Instructions
- Line a square 20cm (8-inch) tin with baking parchment or foil, allowing some overhang to lift the tiffin out later.
- Place the digestive biscuits in a large plastic bag, seal it, and crush with a rolling pin until you have a mix of crumbs and small pieces.
- In a large saucepan, melt the butter and golden syrup over low heat. Once melted, remove from the heat and stir in the cocoa powder until smooth.
- Add the crushed biscuits, chopped nuts (if using), raisins or cranberries, and mini marshmallows to the saucepan. Mix well to coat everything in the chocolate mixture.
- Spoon the mixture into the prepared tin and press down firmly to create an even layer.
- In a heatproof bowl set over a pan of simmering water, melt the dark and milk chocolate together, stirring occasionally until smooth. Alternatively, you can melt the chocolate in the microwave in short bursts, stirring in between.
- Pour the melted chocolate over the biscuit mixture in the tin, spreading it evenly with a spatula.
- Place the tin in the refrigerator for at least 2 hours, or until the tiffin is set. Once set, lift the tiffin out of the tin using the overhanging parchment or foil. Cut into squares or bars with a sharp knife and serve.
Notes
- Mix-ins: Ensure all mix-ins like nuts and dried fruit are evenly distributed in the mixture for a balanced bite.
- Pressing: Press the mixture firmly into the tin to ensure it holds together well once set.
- Melting Chocolate: Be careful when melting chocolate to avoid burning it. Stir continuously and melt over low heat.
- Cutting: Use a sharp knife to cut the tiffin into pieces. For clean cuts, warm the knife slightly in hot water, dry it, and then slice.
- Layers: For a more indulgent tiffin, create two layers of biscuit mixture with a thin layer of melted chocolate in between before topping with the final chocolate layer.
- Batch Size: The recipe can be easily doubled or halved depending on the number of servings needed. Just adjust the tin size accordingly.