Back to basics: Tiffin

This week has been a good week to continue the (rough) theme on my blog recently of baking simple, but classic and enjoyable bakes. When I’m stressed out with work, or am baking things for an event but don’t have much time, I often find that it’s best to go back to basics a bit. It means the recipes are easier, quicker to make and, in this case, don’t even need cooking! Tiffin is the perfect recipe for all these things- it’s the perfect tray bake! Not only does tiffin not need oven time, meaning that you can throw it together in about 10-15 minutes, but it’s also a very adjustable! This is great trait in a recipe for students, the masters of the improvised what’s-in-my-cupboard meal. Not that I’d admit it to everyone (yes Mum, of course I eat properly when I’m at uni…), I’ve made my fair share of throw-together meals in my time! Bacon strips and pot noodle? Sure! Plain pasta and plain chicken? Of course! You get the idea… and tiffin is the throw-together meal of deserts!

All the ingredients below can be swapped out for pretty much anything else, with the exception of the chocolate, butter and golden syrup (but that stuff lasts ages!). All that you need to maintain is the balance of dry ingredients, and you’re good to go. I like tiffin to be chocolatey and fudgy rather than a dryer, bisuity mix, but if you prefer it more biscuit-like, simply reduce the amount of golden syrup and butter by about 25g.

Tiffin

Preparation Time: 10-15 minutes

Ingredients

250g Digestive biscuits
200g Dark Chocolate
125g Butter
175g Golden Syrup
100g Raisins
75g Glace Cherries
75g Maltesers

A 20cm (8oz) square tin lined with greaseproof paper or cling film.

Method

1. Crush the biscuits to fine crumbs, either by putting them in a zip-lock bag and bashing them with a rolling pin, or by hand. Leave some slightly larger chunks if you like biscuit pieces in your tiffin.
2. Put the chocolate, butter and golden syrup into a pan and melt gently until fully liquid and combined.
3. Take off the heat and add the chocolate mix to the biscuit crumbs and stir in, making sure that there’s no biscuit crumbs uncovered.
4. Add the other dry ingredients and stir until combined.
5. Tip mixture into the brownie tin, flatten out and place in the fridge.
6. Allow mixture to set in the fridge, then cut up and enjoy! Store in the fridge.

Handy Hints
Crushing biscuits- Having had a fair few disasters with the zip-lock bag technique, I tend to just crush the biscuits between my fingertips to get the consistency I want.
Melting the chocolate mixture- Don’t let the mixture boil or you run the risk of ruining it. Melt on a low heat- it shouldn’t take long!
Dry ingredients- you can pretty much substitute these for anything- I like to play with a mix of textures, so I go for raisins and cherries, but also something with a crunch like maltesers or, stay with me here, meringue pieces last time (I had some left, but it actually worked really well!)
Chocolate- I use dark chocolate because it’s my favourite, but you can use a mix of dark/ milk, all milk or all white if you wanted! (White chocolate and cranberries/ raspberries would be nice?!)