This easy Tiffin recipe by Mary Berry is a delicious no-bake treat that combines creamy chocolate with crunchy oat biscuits and malted milk balls. Perfect for a quick dessert or snack, it’s flexible enough to use common ingredients you have on hand, making it a delightful addition to any occasion!
Ingredients Needed
- 75g / 2½oz golden syrup (¼ cup)
- 100g / 3½oz unsalted butter, diced (½ cup)
- 175g / 6oz milk chocolate, roughly chopped
- 125g / 4½oz dark chocolate, roughly chopped
- 225g / 8oz oat biscuits (such as digestives), crushed
- 100g / 3½oz malted milk balls (such as Maltesers)
- 100g / 3½oz raisins
How To Make Tiffin
- Prepare the tin: Line the base and sides of a 20cm / 8-inch cake tin with baking paper.
- Melt the chocolate: In a medium-large heatproof bowl over a pan of barely simmering water, combine the golden syrup, butter, milk chocolate, and dark chocolate. Stir occasionally until nearly all melted and smooth. Remove from heat, stir until smooth, and let cool for 5 minutes.
- Mix dry ingredients: In a large mixing bowl, combine the crushed oat biscuits, malted milk balls, and raisins.
- Combine mixtures: Pour the melted chocolate mixture into the dry ingredients and mix thoroughly using a rubber spatula.
- Set and serve: Scoop the mixture into the prepared tin, spreading it level with the back of a spoon. Chill for one hour until firm, then cut into portions to serve.
Recipe Tips
- Crush Biscuits Well: Crush the oat biscuits into even pieces so the mixture holds together. Use a food processor or a rolling pin with the biscuits in a bag.
- Cool the Chocolate Mixture: Let the melted chocolate mixture cool for about 5 minutes before mixing with the other ingredients. This keeps the raisins and malted milk balls from melting.
- Press Mixture Firmly: When spreading the mixture in the tin, press it down firmly with a spoon. This helps it set well and makes it easier to cut later.
- Chill Until Firm: Let the Tiffin chill for a full hour, or until it’s firm. If it’s not firm, it will be too soft to cut and may fall apart.
How To Store Leftovers?
- Refrigerate: First, let the leftover Tiffin cool until it reaches room temperature. Then, store it in an airtight container in the fridge. It will keep well for up to 1 week.
- Freeze: If you want to freeze Tiffin, cut it into portions and place them in an airtight container or wrap each piece in plastic wrap. It can be frozen for up to 3 months. To enjoy, simply thaw in the fridge for a few hours before serving.
Nutrition Facts
Serving Size: 1 slice (90g)
- Calories: 446
- Total Fat: 25.4g
- Saturated Fat: 12.7g
- Cholesterol: 20mg
- Sodium: 110mg
- Potassium: 170mg
- Total Carbohydrate: 49.3g
- Dietary Fiber: 3.6g
- Sugars: 23.8g
- Protein: 4.3g
Try More Mary Berry Recipes:
- Mary Berry Spanish Chicken
- Mary Berry Salted Caramel Traybake
- Mary Berry Banana Tray Bake
- Mary Berry Lentil Soup
Mary Berry Tiffin Recipe
Description
This easy Tiffin recipe by Mary Berry is a delicious no-bake treat that combines creamy chocolate with crunchy oat biscuits and malted milk balls. Perfect for a quick dessert or snack, it’s flexible enough to use common ingredients you have on hand, making it a delightful addition to any occasion!
Ingredients
Instructions
- Prepare the tin: Line the base and sides of a 20cm / 8-inch cake tin with baking paper.
- Melt the chocolate: In a medium-large heatproof bowl over a pan of barely simmering water, combine the golden syrup, butter, milk chocolate, and dark chocolate. Stir occasionally until nearly all melted and smooth. Remove from heat, stir until smooth, and let cool for 5 minutes.
- Mix dry ingredients: In a large mixing bowl, combine the crushed oat biscuits, malted milk balls, and raisins.
- Combine mixtures: Pour the melted chocolate mixture into the dry ingredients and mix thoroughly using a rubber spatula.
- Set and serve: Scoop the mixture into the prepared tin, spreading it level with the back of a spoon. Chill for one hour until firm, then cut into portions to serve.
Notes
- Crush Biscuits Well: Crush the oat biscuits into even pieces so the mixture holds together. Use a food processor or a rolling pin with the biscuits in a bag.
- Cool the Chocolate Mixture: Let the melted chocolate mixture cool for about 5 minutes before mixing with the other ingredients. This keeps the raisins and malted milk balls from melting.
- Press Mixture Firmly: When spreading the mixture in the tin, press it down firmly with a spoon. This helps it set well and makes it easier to cut later.
- Chill Until Firm: Let the Tiffin chill for a full hour, or until it’s firm. If it’s not firm, it will be too soft to cut and may fall apart.
Mary Berry Tiffin Recipe