If there is one treat that captures the essence of simple British indulgence, it’s Mary Berry’s Chocolate Tiffin. I’m thrilled to share this easy, nostalgic recipe: a rich, no-bake delight that combines buttery biscuits, golden syrup, cocoa, and smooth chocolate. Whether you remember it from school fetes or family gatherings, this is a special occasion chocolate traybake that still fits perfectly into a busy modern life.
Tiffin, often known as a “no-bake chocolate fridge cake,” is the perfect project for a relaxed weekend afternoon or a quick make-ahead treat. With simple pantry staples and a few minutes of prep, you can have this James Martin-style chocolate tiffin ready to chill and serve. If you’re looking for an easy chocolate traybake or a Mary Berry dessert recipe that never fails to impress, this is it.
Why You’ll Love This Recipe
- Rich, chocolaty flavor with minimal effort
- Perfect make-ahead treat for parties, holidays, or afternoon tea
- Flexible: add nuts, swap dried fruit, or adjust chocolate types
- No baking required: ideal for hot days or quick cravings
- Loved by all ages: a family classic that never goes out of style
Ingredients for Mary Berry’s Chocolate Tiffin
- 150g butter: adds richness and helps bind the ingredients
- 3 tbsp caster sugar
- 3 tbsp golden syrup: provides that signature sticky sweetness
- 6 tsp cocoa powder: deepens the chocolate flavor
- 225g biscuits, crushed: provides the essential crunchy texture
- A handful of raisins: adds chewy, fruity bursts
- 110g milk chocolate: gives a creamy, mellow topping
- 110g dark chocolate: balances the sweetness with a richer note
How to Make Mary Berry’s Chocolate Tiffin
- Grease and line a 15–20 cm square baking dish with baking paper.
- In a large saucepan, gently melt the butter, sugar, golden syrup, and cocoa powder together over low heat.
- Remove from heat and stir in the crushed biscuits and raisins until fully coated.
- Press the mixture evenly into the prepared tin, smoothing the top.
- Place the milk and dark chocolate into a microwave-safe bowl.
- Microwave in 20-second bursts, stirring between each, until the chocolate is melted and smooth.
- Pour the melted chocolate over the biscuit base and spread evenly.
- Refrigerate for at least 2 hours, or overnight, until set firm.
- Once set, remove from the tin and cut into neat squares using a sharp knife.
Common Mistakes to Avoid
- Overheating the chocolate: melt it gently in short bursts to prevent seizing.
- Over-crushing the biscuits: keep them slightly chunky for the best texture.
- Skipping the lining of the tin: makes removal much trickier.
- Using cold butter straight from the fridge: soften it for easier melting.
- Rushing the chilling: give it plenty of time to set properly.
Storage and Reheating Instructions
- Storage: Store your tiffin in an airtight container in the fridge for up to 7 days.
- Freezing: Wrap individual squares tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Reheating: Not necessary – enjoy straight from the fridge! If needed, let sit at room temperature for a few minutes to soften slightly.
FAQs
Q: What biscuits work best for tiffin?
A: Digestive biscuits are traditional, but rich tea biscuits or graham crackers can also be used.
Q: Can I make tiffin without raisins?
A: Absolutely. Swap in chopped dried apricots, cranberries, or leave them out entirely.
Q: Why did my tiffin crumble when cutting?
A: Make sure it’s fully chilled and use a sharp knife. If needed, dip the knife in hot water and wipe dry between cuts.
Q: Can I add nuts to this recipe?
A: Yes! Chopped hazelnuts, almonds, or pistachios are fantastic additions for extra crunch.
Q: How can I make a gluten-free version?
A: Simply use gluten-free biscuits in place of traditional ones.
Nutrition Facts (per serving)
- Sodium: 0.39g
- Calories: 266 kcal
- Fat: 16g
- Carbohydrates: 27g
- Sugar: 19g
- Fiber: 2g
Protein: 3g
Try More Recipes:
Mary Berry Tiffin Recipe
Description
Mary Berry Chocolate Tiffin is the best UK chocolate tiffin recipe ever. Chocolate Tiffin is simple and quick to make. All you need are cookies, golden syrup, cocoa powder, raisins, and a mix of milk and dark chocolate. It takes only 20 minutes to prepare.
Ingredients
Instructions
- First, grease and line a 15- to 20-cm baking dish with baking paper.
- Melt the chocolate, butter, sugar, and water in a large pot.
- Once they’re melted, add the raisins and broken cookies.
- Put this mixture in your tin. Put the milk chocolate and dark chocolate in a bowl for the chocolate topping.
- Put the chocolate in the microwave for 20 seconds and then stir it.
- Put the chocolate back in the microwave and stir it again and again until it is smooth and melted.
- Put this on top of the cookie mix.
- Put the tin in the fridge for at least two hours or overnight. Cut it into squares with a knife once it’s hard.
Notes
- Use room-temperature butter for easy blending; cold butter can make the mixture lumpy.
- Ensure the biscuit crumbs aren’t too fine; a slightly coarse texture adds crunch to the Tiffin.
- Adjust sweetness by varying the chocolate types—milk for a sweeter flavor, dark for a richer flavor.
- Avoid overmixing; excessive stirring can make the tiffin too dense or difficult to set properly.