This joyously unfussy recipe by Edd Kimber, from his new book One Tin Bakes, is a surefire crowdpleaser and a wonderful dish to make with little ones
IMAGE: EDD KIMBER
I think it’s possible that every kid of the ’80s and maybe the ’90s made tiffin as a child. It is the ultimate recipe to keep young hands busy for an hour during the summer holidays. Joyously unfussy with no real technique to speak of – it’s basically melt and mix. For my version, I have kept things pretty much as they always are, but I’ve soaked the fruit in alcohol because I’m an adult now and it sounded good to me (but exclude this for children). I have also added a little hint of malt flavour, which is such a wonderful pairing with chocolate.
Every recipe in this book is baked in just one tin, a 23 x 33cm (9 x 13in) cake tin (commonly used for brownies). Depth is crucial; you will need a version of the tin that is at least 5cm (2in) deep.
Malted Chocolate Tiffin
- 150 g 5½oz/1⅓ stick unsalted butter, plus extra for greasing
- 170 g 6oz/1⅓ cups raisins
- 4 tablespoons amaretto or rum optional
- 115 g 4oz/⅓ cup golden syrup or clear honey
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 170 g 6oz dark chocolate (70% cocoa solids), roughly chopped
- 170 g 6oz milk chocolate (35–40% cocoa solids), roughly chopped
- 3 tablespoons Ovaltine
- 250 g 9oz malted biscuits, digestives or graham crackers, broken into small pieces
- extra cocoa powder and/or melted white chocolate to serve (optional)
- Lightly grease the baking tin and line with a large piece of parchment paper that covers all the sides of the tin.
- Place the raisins and alcohol (if using) into a small, heatproof bowl and microwave on high for 30-second bursts, stirring between each, until the alcohol has been almost entirely absorbed by the fruit. Set aside.
- Place the butter, golden syrup (or honey), vanilla and salt into a large saucepan over a medium-low heat and cook, stirring occasionally, until melted and smooth. Add the two types of chocolate and the Ovaltine and stir constantly until melted. Remove the pan from the heat and add the biscuits and raisins, stirring so that everything is coated in chocolate. Scrape the mixture into the prepared tin and spread into an even layer. Refrigerate the tiffin for a few hours, or until firm.
- To serve, remove the tiffin from the tin and cut into pieces. You can serve them as is, or you can give them a little flair and dust with cocoa or drizzle with a little melted white chocolate, or if you’re like me, you can do both.
- Store in a sealed container in the refrigerator for up to 4 days (the biscuit element will slowly soften over time).
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