You know those days when you just want to bash a packet of biscuits with a rolling pin and call it dessert therapy? Enter: Nigella Tiffin — Britain’s no-bake hug in a tray. It’s like Rocky Road’s more refined cousin who’s just come back from finishing school. Chocolatey, crunchy, a bit chewy with raisins, and gloriously sticky with golden syrup, this recipe is one of those “mix it, chill it, forget it” miracles.
And it all starts with a humble digestive biscuit. Who knew?
Ingredients List
- 375g digestive biscuits — Classic base; I like to leave a few chunkier bits for texture.
- 200g unsalted butter — Keeps the base rich and holds everything together.
- 110g golden syrup — Sweet and sticky, the glue of the gods.
- 40g cocoa powder — For that deep chocolate hit. Dutch-processed works best.
- 40g caster sugar
- 180g raisins — Traditional and chewy, but dried cranberries work beautifully too.
- 300g milk chocolate — Go for the good stuff. This is the final layer, after all.
How to Make It
- Line a 20cm (8-inch) square baking tin with parchment paper. If you forget to grease it first like I did once… well, good luck prising out those corners.
- Crush your biscuits in a zip-top bag using a rolling pin. Think “mostly crumbs, some pebbles.”
- In a large saucepan, gently melt the butter, golden syrup, caster sugar, and cocoa powder over low heat, stirring until smooth and shiny.
- Take the pan off the heat, then stir in your crushed biscuits and raisins. Mix until everything’s coated and sticky.
- Tip the mixture into the lined tin and press it down firmly with the back of a spoon. No loose crumbs left behind!
- Melt your milk chocolate in the microwave in 30-second bursts, stirring in between. Pour it over the base and smooth it out.
- Pop the tray into the fridge for at least 2 hours. Do not peek. Do not poke. Let it set.
- Before slicing, let it sit at room temperature for 10–15 minutes to stop the chocolate topping from shattering like a dropped iPhone.
Common Mistakes
Why is my tiffin falling apart?
You may have skimped on the butter or syrup. They’re not just there for taste — they’re the edible cement.
Why is the chocolate layer cracking?
You likely cut it straight from the fridge. Let it warm slightly first and use a warmed knife for neat slices.
Can I skip the raisins?
Of course. But I tried once with marshmallows instead and ended up with a claggy mess. Cut them tiny or mix with nuts.
Why does mine taste dry?
Probably over-mixed or used too many dry add-ins. Trust the ratios — they work.
Storage Tips
- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Wrap well in cling film and foil; keeps for up to 3 months. Defrost overnight in the fridge.
What to Serve With It
- A strong cup of English breakfast tea — Because it’s as British as the Queen’s corgis.
- Whipped cream — Adds a soft, airy contrast.
- Vanilla ice cream — A cold-on-cold combo that just works, especially in summer.
FAQ Section
Can I make this gluten-free?
Yes! Use gluten-free digestive biscuits. The rest is naturally gluten-free, but always check labels.
Can I add nuts or marshmallows?
Absolutely. Chopped hazelnuts, almonds, or mini marshmallows all work well — just don’t go overboard.
How long does tiffin need to set?
At least 2 hours in the fridge. Overnight is even better if you can wait.
Can kids help make this?
Yes! No oven, no fuss — just supervise the chocolate melting and cutting bits.
Try More Recipes:
Nigella’s Tiffin Recipe
Description
A no-bake chocolate treat with biscuits, raisins, and golden syrup — rich, chewy, and perfect for sharing.
Ingredients
Instructions
- Line a 20cm square tin with parchment paper.
- Crush the digestive biscuits into crumbs with some small chunks.
- In a saucepan, gently melt the butter, syrup, sugar, and cocoa powder over low heat.
- Remove from heat and stir in the crushed biscuits and raisins.
- Press the mixture into the prepared tin in an even layer.
- Melt the milk chocolate in the microwave in 30-second bursts.
- Pour the melted chocolate over the base and smooth it out.
- Refrigerate for at least 2 hours until set.
- Allow to sit at room temperature for 10–15 minutes before cutting.
- Slice and serve.