Chocolate Tiffin

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I was at a funeral a few days ago. It was a time when I saw some friends I hadn’t seen for years, and strangely wonderful seeing them again, albeit in dreadfully unfortunate circumstances. I was a bit melancholic afterwards, and had a really bizarre dream that night that I couldn’t stop thinking about for days afterwards. Weird.

Anyway, this recipe is not related to funerals, death or anything morbid at all, but I noticed that I had an enormous stash of dried fruit, nuts, and some really rather disappointing Waitrose disgestive biscuits that were nothing like the McVities sort (it just so happens that the McVities factory is quite simply the most divine smelling place on earth, regardless of the awful industrial estate surroundings).

Anyway – dried fruit and nuts, plus half a packet of digestives, and I knew that tiffin would be a good way to go. A word of warning – I was complacent about how easy I thought this recipe would be, and didn’t crush the biscuits, or chop the nuts small enough the first time round, so the mixture was too chunky to hold together firmly.

Fortunately tiffin is a malleable mixture, and happily reforms with the aid of a rolling pin/large knife, and generous quantities of melted chocolate. So remember…small chunks, and compress together REALLY firmly. Oh, and only slice once completely set.

Chocolate Tiffin

  • 250g dark chocolate (or a mixture of dark and milk)
  • 125g butter
  • 1 tbsp golden syrup
  • 100g digestive biscuits, some crushed small, some crushed to a powder
  • 50g nuts, coarsely chopped (I used hazelnuts)
  • 100g dried fruit, coarsely chopped (I used dried blueberries, dried cherries, prunes, and sultanas)

Line a square baking tin with clingfilm. Melt the dark chocolate together with the butter and golden syrup in a big bowl over a pan of boiling water. Mix in the biscuits, nuts and fruit until thoroughly coated. Compact the contents down really firmly with your hands, cover tightly with clingfilm, and press down again to get the mixture as compact as possible. Chill in the fridge for 2-3 hours, then slice with a sharp knife into squares.

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