Tiffin is a Scottish version of the classic fridge cake. It's a delicious 'no bake' traybake made of crushed biscuits, butter, sugar, and raisins (sometimes cherries) and topped with a layer of melted chocolate.
I remember my Mum making this often as it was a great addition to our school lunchboxes. She sometimes swapped the chocolate topping fir Icing, and that's exactly what I've done here. This makes it very rich so a little goes a long way.
I've used a mix of plain,chocolate, and ginger biscuits, but you could just use digestives or rich tea. Its a great recipe to use up all those half empty packets of broken biscuits that have gone a bit soft or slightly stale.
It's easy to adapt to suit you and your families tastes.
I'm sure your family will love this recipe as much as we do.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:- Gather all the ingredients and measure into bowls.
Chop the raisins and cranberries into small pieces.
Use a 8x8inch dish or cake tin.
Grease the dish/tin with a little butter.
Line the dish with baking paper.
Add the biscuits to a ziploc food bag. Close the end.
Bash the biscuits with a rolling pin to break them into a mix of rough crumb and small chunks.
Set aside.
Add the butter to a small pan on a low heat.
Add the honey, sugar, and cocoa powder.
Stir frequently until the mixture has melted and blended everything together.
Remove the pan from the heat and add the broken biscuits and crumb.
Add the raisins and cranberries.
Stir everything together well, so the biscuits are completely coated in the chocolate mixture.
Pour the mixture into your dish, smooth out till it reaches the corners,and press it down into an even layer with the back of a spoon.
Leave to cool (can be placed in the fridge once cold)
Meanwhile, make your Icing.
Place the chocolate in a bowl set over a pan of gently simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt fully then leave to cool slightly.
This can also be done in the microwave in 30-second bursts until melted.
In a large bowl, whisk together the butter and icing sugar with an electric or hand whisk, until light and fluffy.
Fold in the milk and cooled chocolate, trying not to knock out the air so the icing remains light.
If it's too stiff add a little extra milk.
Spread over the cold biscuit mixture and place in the fridge for 2hrs to set.
You can pipe it onto the mixture if you prefer.
Remove from the fridge, allow to come to room temperature, then use the
baking paper to lift the traybake out of the dish. Peel back the edges of the paper, use a warm knife and cut the traybake into squares or slices.
Enjoy!
Easy Swaps:-
Mixed biscuits for digestives.
Milk chocolate for Dark.
Brown sugar for White.
Honey for Golden syrup.
Raisins for mixed fruit.
Tip:- swap the Icing for chocolate by pouring melted chocolate over the biscuit mixture and letting it set till solid, before serving.
Tip- allowing the traybake to come to room temperature before cutting stops the chocolate from cracking
Ingredients
Directions
Prep:- Gather all the ingredients and measure into bowls.
Chop the raisins and cranberries into small pieces.
Use a 8x8inch dish or cake tin.
Grease the dish/tin with a little butter.
Line the dish with baking paper.
Add the biscuits to a ziploc food bag. Close the end.
Bash the biscuits with a rolling pin to break them into a mix of rough crumb and small chunks.
Set aside.
Add the butter to a small pan on a low heat.
Add the honey, sugar, and cocoa powder.
Stir frequently until the mixture has melted and blended everything together.
Remove the pan from the heat and add the broken biscuits and crumb.
Add the raisins and cranberries.
Stir everything together well, so the biscuits are completely coated in the chocolate mixture.
Pour the mixture into your dish, smooth out till it reaches the corners,and press it down into an even layer with the back of a spoon.
Leave to cool (can be placed in the fridge once cold)
Meanwhile, make your Icing.
Place the chocolate in a bowl set over a pan of gently simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt fully then leave to cool slightly.
This can also be done in the microwave in 30-second bursts until melted.
In a large bowl, whisk together the butter and icing sugar with an electric or hand whisk, until light and fluffy.
Fold in the milk and cooled chocolate, trying not to knock out the air so the icing remains light.
If it's too stiff add a little extra milk.
Spread over the cold biscuit mixture and place in the fridge for 2hrs to set.
You can pipe it onto the mixture if you prefer.
Remove from the fridge, allow to come to room temperature, then use the
baking paper to lift the traybake out of the dish. Peel back the edges of the paper, use a warm knife and cut the traybake into squares or slices.
Enjoy!
Easy Swaps:-
Mixed biscuits for digestives.
Milk chocolate for Dark.
Brown sugar for White.
Honey for Golden syrup.
Raisins for mixed fruit.
Tip:- swap the Icing for chocolate by pouring melted chocolate over the biscuit mixture and letting it set till solid, before serving.
Tip- allowing the traybake to come to room temperature before cutting stops the chocolate from cracking
does this cake not need to be baked?
No it doesn’t xx Lorna xx