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Chocolate, ginger and cherry tiffin recipe

71 ratings

Enjoy a homemade sweet treat with no need to turn on the oven with this easy chocolate tiffin recipe. Fresh juicy cherries and creamy milk chocolate are a classic combination that, along with crisp crushed ginger nut biscuits, proves irresistible in this rich traybake. Decorated with whole cherries for the perfect finishing touch, this is ideal for bringing out at the end of a picnic. See method

Makes 12 squares
10 mins to prepare and 5 mins to cook, plus chilling
367 calories / serving
Vegetarian

Ingredients

100g butter
300g milk chocolate, broken into pieces
50g golden syrup
300g pack ginger nut biscuits
200g punnet cherries, 12 reserved, rest destalked, pitted and halved
75g white chocolate, broken up

Did you know?

Tesco cherries
Plump, sweet cherries selected for their deep red colour

Each serving contains

Energy
1530kj
367kcal 18%
Fat
21g 29%
Saturates
12g 60%
Sugars
31g 34%
Salt
0.4g 6%

of the reference intake
Carbohydrate 41.1g Protein 3.9g Fibre 1.5g

Method

In a saucepan over a low heat, melt the butter and 150g of the milk chocolate with the golden syrup, stirring constantly; set aside. Line a 20cm square tin with nonstick baking paper.
Blitz half the biscuits to fine crumbs in a food processor. Add the remaining biscuits and pulse briefly into 1-2cm pieces. Tip the biscuits and cherry halves into a bowl and pour in the melted ingredients. Mix well then spoon into the tin, pressing into the corners and levelling the top.
Bring 2 small saucepans of water to the boil. Put the remaining milk and white chocolates in 2 separate heatproof bowls and place each over a pan of simmering water, making sure the water doesn’t touch the bowl, and heat until melted. Spread the milk chocolate over the surface of the tiffin. Drizzle over the white chocolate and use a skewer to mix the 2 colours in a marble effect. Evenly space out 12 cherries on top so they will be in the middle of each square when you cut them later.
Chill for at least 2 hrs to set, then cut into 12 squares. Will keep for a week in the fridge in a covered container.

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