Nigella Tiffin Recipe

This easy chocolate tiffin is a no-bake treat made with biscuits, Maltesers, and raisins, all coated in a rich chocolate mix. It’s simple to make and perfect for any occasion!

Ingredients Needed:

• 75g/2½oz golden syrup
• 100g/3½oz unsalted butter, diced
• 175g/6oz milk chocolate, roughly chopped
• 125g/4½oz dark chocolate, roughly chopped
• 225g/8oz oat biscuits, such as digestives, crushed
• 100g/3½oz malted milk balls, such as Maltesers
• 100g/3½oz raisins

How To Make Tiffin Recipe?

1. Prepare the tin: Line a 20cm cake tin with baking paper.
2. Melt the chocolate mixture: In a heatproof bowl, add golden syrup, butter, milk chocolate, and dark chocolate. Place the bowl over a pan of simmering water (without touching the water). Stir occasionally until melted and smooth. Remove from heat and let it cool for 5 minutes.
3. Mix the dry ingredients: In a large bowl, combine the crushed biscuits, Maltesers, and raisins.
4. Combine and set: Pour the melted chocolate mixture into the bowl and mix well. Transfer the mixture to the lined tin and press it down with a spoon to flatten.
5. Chill and serve: Refrigerate for 1 hour until firm. Once set, cut into squares and enjoy!

Recipe Tips:

• Melt the chocolate gently: Use low heat or a double boiler to melt the chocolate. If it gets too hot, it can become grainy or seize up.
• Crush biscuits into small chunks: Don’t turn them into fine crumbs. Small chunks add a nice crunch and better texture to the tiffin.
• Let the mixture cool slightly: After melting the chocolate, let it cool for 5 minutes before mixing with the biscuits and Maltesers. If it’s too hot, the Maltesers may melt.
• Press the mixture firmly into the tin: Use the back of a spoon or a spatula to pack it tightly. This helps it hold its shape when cutting.
• Chill for the right time: Refrigerate for at least 1 hour until firm. Cutting too soon can make it crumbly, and chilling too long can make it hard to slice.

How To Store Leftovers?

• Refrigerate: Let the leftover tiffin cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 5 days.
• Freeze: Wrap each piece in parchment paper and store them in a freezer-safe container. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 240 kcal
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 10mg
• Sodium: 70mg
• Potassium: 150mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 3g

Try More Nigella Lawson Recipes:

• Nigella Slow Cooked Lamb Shoulder Recipe
• Nigella Curried Parsnip Soup Recipe

Nigella Tiffin Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

240

kcal

This easy chocolate tiffin is a no-bake treat made with biscuits, Maltesers, and raisins, all coated in a rich chocolate mix. It’s simple to make and perfect for any occasion!

Ingredients

• 75g/2½oz golden syrup

• 100g/3½oz unsalted butter, diced

• 175g/6oz milk chocolate, roughly chopped

• 125g/4½oz dark chocolate, roughly chopped

• 225g/8oz oat biscuits, such as digestives, crushed

• 100g/3½oz malted milk balls, such as Maltesers

• 100g/3½oz raisins

Directions

• Prepare the tin: Line a 20cm cake tin with baking paper.
• Melt the chocolate mixture: In a heatproof bowl, add golden syrup, butter, milk chocolate, and dark chocolate. Place the bowl over a pan of simmering water (without touching the water). Stir occasionally until melted and smooth. Remove from heat and let it cool for 5 minutes.
• Mix the dry ingredients: In a large bowl, combine the crushed biscuits, Maltesers, and raisins.
• Combine and set: Pour the melted chocolate mixture into the bowl and mix well. Transfer the mixture to the lined tin and press it down with a spoon to flatten.
• Chill and serve: Refrigerate for 1 hour until firm. Once set, cut into squares and enjoy!

Notes

• Melt the chocolate gently: Use low heat or a double boiler to melt the chocolate. If it gets too hot, it can become grainy or seize up.
• Crush biscuits into small chunks: Don’t turn them into fine crumbs. Small chunks add a nice crunch and better texture to the tiffin.
• Let the mixture cool slightly: After melting the chocolate, let it cool for 5 minutes before mixing with the biscuits and Maltesers. If it’s too hot, the Maltesers may melt.
• Press the mixture firmly into the tin: Use the back of a spoon or a spatula to pack it tightly. This helps it hold its shape when cutting.
• Chill for the right time: Refrigerate for at least 1 hour until firm. Cutting too soon can make it crumbly, and chilling too long can make it hard to slice.