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From the Galley

Chocolate Tiffin

As Christmas is fast approaching, we decided to include a festive treat for this month’s recipe. Originally from Troon, Scotland from the early 1900s, Tiffin is easy to make and delicious. We hope you like it, tell us how yours turns out.


320g milk chocolate

70g cocoa powder

140g golden syrup

80g sultanas

200g unsalted butter

400g ginger biscuits (crushed)

90g whole blanched almonds

90g blanched pistachio nuts


Preheat the oven to 180°C (fan) / 160°C (gas mark 4). Gently roast the nuts for about 5 minutes until they start to change colour. Line a 25cm square baking tin with greaseproof paper.


Melt the butter slowly in a saucepan.


Add the crushed biscuits, cocoa, nuts and sultanas into a large mixing bowl. We included some glacé cherries for more festive flavours.


Add the melted butter and mix well.


Add the mixture to the baking tin and press into each corner.


Once all the mixture has been added and made as flat as possible, put it in the fridge for 1 1⁄2 hours.


Melt the milk chocolate in a heatproof bowl over simmering water. When almost melted, remove from the heat and continue to stir until fully melted.


Remove the chilled tiffin tin from the fridge and use a palette knife to spread half of the melted chocolate over the top of the tiffin and roughly smooth over. Wait a few minutes until the chocolate has set and then spread the rest. Before it has set, you can use a fork to create wave-like patterns. Place in the fridge for another 5-10 minutes and then cut into squares.

A few additions to this recipe to make it a little more festive is to add the zest of one orange and/or glace cherries (as we did) to the mixture at step four. You can also swirl in some white chocolate in the final stage to create some festive patterns.

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