We use cookies · See Privacy Policy in footer · Post contains affiliate links
Christmas Chocolate Tiffin is a no-cook recipe that's quick and easy to make and is very more-ish. It's packed with cherries and raisins soaked in the spirit of your choice. Who needs mince pies?
Jump to Recipe
Christmas Chocolate Tiffin
I based this slightly boozy, fruity tiffin on my Polish Cake recipe. It doesn't last very long because it's so more-ish. I like making things that people like to eat but I would sometimes like to be able to open the tin and see a piece left for me.
Key ingredients in Christmas Chocolate Tiffin
Dried Fruit
Raisins or sultanas and lots of cherries! You can use any dried or crystallised fruit, though. Just make the weight add up to 325g (about 2 cups). Crystallised pineapple, dried apricots or whole candied peel cut up yourself are all good at this time of year.
Brandy
You can use any spirit you like - e.g. a rum and raisin version. If you want to avoid alcohol, try orange juice or cold tea (no milk).
Rich Tea Biscuits
Digestives won't do, as they're too crumbly. Any supermarket brand is fine as you will be crushing them.
Cocoa powder
The main point is not to use drinking chocolate, which might have as little as 25% cocoa solids, compared to up to 97% in most cocoas.
Chocolate
Cake covering isn't chocolate and won't give a good result. You can use a mixture of very dark (70%) and milk chocolate, or just find a bar of ordinary dark chocolate - Bourneville is fine.
Secrets of Success
Soaking the fruit in the brandy
You could do this by mixing the fruit and brandy together and leaving overnight. Otherwise, use the microwave method: Fruit and brandy in the microwave for 30 seconds on HIGH. Stand for 5 minutes and repeat. You can do this while you prepare the biscuits.
Crushing the biscuits
Put the biscuits in a bag and bash them with a rolling pin is the easiest way. I now use a meat hammer, which I find rather satisfying.
You want the biscuits to be a mixture of powder and small pieces. You're not looking for uniformity and you definitely need some powder to help the tiffin stick together.
Melting the chocolate
I wrote a whole post about How to Melt Chocolate so if you want a step-by-step guide, take a look. Using a pan of hot water is the safest method. The microwave is quicker, but if you're too impatient you will crystallise the chocolate and have to start again!
How do you make Christmas Chocolate Tiffin Gluten-Free?
Buy gluten-free Rich Tea biscuits. In the UK I use Schär biscuits when I need to cook GF. You should also check the ingredients on the chocolate pack, but good quality chocolate should be fine.
What else do you need to make Christmas Chocolate Tiffin
- 20cm (8-inch) square traybake tin is ideal for this recipe and other small traybakes.
- Use anon-stick reusable liner instead of lining with baking parchment every time. Just cut it to size and keep it in the tin. Clean in the dishwasher. The advantage of lining the tin is that it's easier to clean and the finished cake comes out more easily
If you like this...
...Why don't you try:
Mocha Squares
Mocha Squares have a chocolate oat base with coffee icing.
Polish Cake
This Polish Cake is a no-cook, chocolate fridge cake. It's easy for children to make and is a great addition to a party table, however old you are!
Chocolate Mint Crispies
Chocolate Mint Crispies are a sweet treat,easy for children to make, and ideal for a birthday party.
Stockists
Buy Now → 
Buy Now → 
Buy Now → Recipe
Print Recipe
5 from 5 votes
Christmas Chocolate Tiffin
Christmas Chocolate Tiffin is a no-cook recipe, packed with cherries and raisins soaked in the spirit of your choice, that’s quick and easy to make.
Prep Time25 minutes mins
Cooling Time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Teatime
Cuisine: British
Servings: 20 pieces
Author: Susie@Everyday Cooks
Ingredients
For the Tiffin:
- 125 g raisins or sultanas
- 200 g glacé cherries
- 80 ml brandy
- 300 g Rich Tea biscuits
- 150 g butter
- 40 g light brown soft sugar
- 200 g golden syrup
- 25 g cocoa powder, not drinking chocolate
Equipment
Glass bowl for melting the chocolate
Plastic bag and rolling pin to crush the biscuits
Large saucepan
Instructions
Preparation:
Grease the tin with a little butter OR line the base with baking parchment or a liner
Cut the cherries into halves - no need to wash
Put the fruit in a small bowl with the brandy and microwave on HIGH for 30 seconds
Stand for 5 minutes
Stir and microwave on HIGH for a further 30 seconds
For the Chocolate Tiffin:
Crush the biscuits:
Put the biscuits in a large bag. Beat with a rolling pin until the biscuits are in small pieces.
Quite a lot of biscuit will be powdered and some will be in larger pieces – that is what you want
You need some powder for the mixture to stick together so if in doubt, beat it again
In a large saucepan, melt the butter, sugar, and golden syrup and mix to combine
Turn off the heat, add the crushed biscuits and cocoa and mix thoroughly
The chocolate colour should be quite evenly distributed
Add the fruit and any remaining liquor and mix carefully
Press the mixture into the tin with the back of a spoon. Push it down firmly
Turn the spoon over and use its edge to tidy up the edges of the cakebase
Leave to cool in the fridge.
For the Topping:
When the base has cooled, tip it out of the tin and remove the liner
Melt the chocolate in the microwave or over a saucepan of hot water
For step-by-step instructions seeHow to Melt Chocolate
See AlsoVegan Blueberry MuffinsWhen the chocolate is melted, pour over the base and spread evenly using a palette knife
Leave to cool, then cut into squares.
Notes
Everyday Cooks Tips:
- If the cocoa has lumps, don’t bother to sift it. Just make sure you mix it in thoroughly, pressing the lumps out as you go
- Storage:Christmas Chocolate Tiffin keeps well for a week or so in an airtight tin or plastic box in the fridge, but the chocolate may look less shiny. If not in the fridge, keep it in a cool place for a few days.
More Everyday Cake, Bakes and Dessert Recipes
- Easy Christmas Loaf Cake
- Coconut Loaf Cake
- Anzac Biscuits
- Cherry Shortbread
Reader Interactions
Comments
Gwen says
I just wanted to say that we LOVE this tiffin recipe. We’ve just finished this year’s batch and are sad!! It is now a Xmas tradition.
I replace the glacé cherries with co*cktail cherries which give it a slight Amaretto like taste but that is all. Thank you 😊, this is my favourite tray bake 👏 🤩Reply
Susie Collings says
Thank you 🙂 I'm so pleased you love the recipe. co*cktail cherries sound yum too - might pinch that idea. Thanks
Reply
Brett says
Hello,
I was just wondering if you can leave the fruit in the brandy longer then just overnight like a few days or will this effect the out come.Reply
Susie Collings says
Hi Brett, I've left the fruit for as long as 3 days before using. I did put it in the fridge, and a bit longer wouldn't hurt at all. Make sure you cover it so it doesn't just evaporate!
Reply
Claire Causer says
Do you think you could freeze this?
Reply
Susie Collings says
Hi Claire, Wrap the whole tiffin in foil and it will freeze for up to 2 months.
Reply
Faiza says
Hi! When I come across recipes that use any kind of liquor, I wonder what I can sub it with for people like me who cannot consume it. Can you help me with it? Thanks in advance.
Reply
Susie Collings says
Hi Faiza, For any recipe soaking dried fruit you can use fruit juice instead of liquor. I like orange juice as it adds a nice flavour. Cheers - Susie
Reply
Sonia says
Just made this today and it came out perfect. Absolutely delicious!
Reply
Susie says
Hi Sonia. Glad you like it. Always good to know 🙂
Reply
Glen says
Unfortunately this recipe turned out as one big soggy mess. Very dissapointed.
Reply
Susie says
Hi Glen,
Sorry to hear that. Although I've made this a few times I made it again to check, and mine is fine. I wonder if the biscuit pieces were too big? You difintiely need some to be powdered to make it stick. I will stress that in the recipe.
Also putting it in the fridge helps it to solidify.
Hope that helps. Cheers - SusieReply
Glenda McGarvie says
Hi Susie,
I have made the recipe again using a little less syrup and hey presto - success. Work colleagues absolutely loved it and so did I. I also chilled it for longer in the fridge this time.
Thanks for advice,
GlenReply
Susie says
Hi Glen. Glad it worked out and they loved it. Cheers - Susie
Reply
Sue Camies says
Hi
I was wondering why you used milk and dark chocolate . Also other recipes ask you to put the milk chocolate into the tiffen .why don’t you do this ?
Reply
Susie says
Hi Sue. I use a mixture of very dark chocolate and milk chocolate or you could use a plain chocolate with less cocoa - see the note in the body of the post.
Tiffin, like many recipes, doesn't have a definitive set of ingredients and there are many versions. Hope this answers your questions.Reply
