Monday, 23 June 2014

Chocolate and Ginger Tiffin

One of my favourite chefs, Levi Roots describes this sweet treat as "A superior chocolate biscuit cake, ginger, nuts, sultanas, chocolate - how can we go wrong?". I agree, you can't go wrong with chocolate especially when Caribbean flavours are infused in this chocoholic treat. It's been a while since I made a dish from Sweet but I have pencilled so many sweet dishes from this book, many of my upcoming posts will include recipes from Sweet. I'm used to making a no bake dish with digestives but the ginger nuts offer a fiery dimension to the dish and I love the addition of the nuts and sultanas. If you are making this dish, I'll have to warn you that it is quite addictive and I struggled to stick to one piece.

Here is how my chocolate and ginger tiffin turned out:
Chocolate and ginger tiffin

Chocolate and ginger tiffin

Ginger biscuits crushed

Ginger nuts in tin

Chocolate melted

Chocolate filling in pan

Chocolate and ginger in tin pre set

Chocolate and ginger tiffin set

Recipe for Chocolate and Ginger Tiffin.
Serves 8 225g ginger biscuits
150g unsalted butter
2tbsp golden syrup
1 1/2 tbsp coco powder
75g almonds or hazelnuts (or whatever nuts you fancy)
50g sultanas
150 g dark chocolate (I used half milk/half dark)
I also added glace cherries & white chocolate

Pulse the biscuits in a food processor or, alternatively, place them in a sealed plastic bag and bash them with a rolling pin until they are completely crushed biscuits and small chunks.
Line a 15cm (6 in) square baking tin or plastic container with foil or non stick baking paper, ensuring that the lining extends over the edges of the tin so, later you can easily lift the tiffin out of the tin once it has set.
Melt the butter and the syrup together in a heavy based saucepan set over a medium heat. Add the coco powder, nuts and sultanas and stir until everything comes together. Press the mixture into the tin so it iis around 3 cm (1 1/4in) thick once flattened out. Leave to cool, then refrigerate until set.
Melt the dark chocolate in a bowl set over a pan of simmering water, ensuring that the base of the bowl doesn't touch the water. Pour the chocolate over the tiffin and leave to set (put it in the refrigerator to speed it up.
Once completely hard, lift the tiffin out of the tin, holding onto the foil or the baking paper. To serve, cut the tiffin into small squares with a sharp knife.



  1. Loving the mixture of flavours and textures in this tiffin, it sounds so tasty!

  2. Lovely Charlene, I can almost taste that right now!

  3. It was really nice, i'll definitely make it again x


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