The Best Tiffin Ever – Sour Cherry and Almond Chocolate Biscuit Cake

The Best Tiffin Ever - Sour Cherry & Almond

The best tiffin ever may sound like a bit of a tall claim, but I consider myself somewhat of an expert: this sour cherry and almond chocolate biscuit cake really is a force to be reckoned with. Think crunchy biscuits combined with roasted almonds and sour cherries covered in dark milk chocolate mixed with amaretto, butter and a little syrup. There, I’ve given the game away already.

Tiffin

When it comes to writing up the monthly #WeShouldCocoa entries, it’s almost inevitable I end up with chocolate cravings. Last month, it was a photo of tiffin that made me cave in. This classic no-bake treat, otherwise known as fridge cake or chocolate biscuit cake has been around a long time. It’s said to have been invented in Scotland in the early 1900s.

Scotland has a lot to answer for when it comes to biscuit temptation. Tiffin is an Indian word for snack, so I’m assuming this is where the name came from. It’s a mix of biscuit and chocolate ganache with a variety of optional extras thrown in. Simple as it is, it’s one of my favourite sweet things to eat – ever.

The Best Tiffin Ever - Sour Cherry & Almond

The Best Tiffin Ever

A mix of 38% milk chocolate with a little dark chocolate thrown in makes for something slightly more sophisticated than your average child’s overly sweet biscuit cake. The addition of Amaretto makes it even more so. Golden syrup helps the mixture hang together; I only added a touch to the mix as I don’t like my tiffin to be too sickly. A soupçon of butter helps to create a rich unctuous creation with a silky mouth feel, so that had to go in too.

I’ve tried various biscuits in my time when making tiffin, but I think the traditional digestives work the best. They are crunchy, easy to break up and are not overly sweet.

The Best Tiffin Ever - Sour Cherry & Almond

Raisins are the traditional dried fruit to throw into a tiffin mix, but I wanted something that would offset the sweetness of the chocolate, syrup and digestives. Sour cherries fit the bill handsomely. It’s really important to make sure the cherries are sour ones as it’s the contrast between sweet and sour that makes this the best tiffin ever. As it happened I had some sour cherry chocolates left over from Christmas, so I used these instead of the dried fruit I would normally add.

Green & Black’s used to do a gorgeous sour cherry chocolate bar. I don’t know why they stopped making it, but I miss it sorely.

For added crunchiness and to complement the cherries and amaretto, I reckoned toasted almonds were a must. I was absolutely right and my sour cherry and almond tiffin really is the best tiffin ever.

The Best Tiffin Ever - Sour Cherry & Almond

I used a large silicone mould to set my tiffin in as I wanted thinnish pieces which I thought would be fun to break up by hand into various sized pieces. However, it would work just as well in a smaller sized pan and then cut into squares or rectangles when set.

The Best Tiffin Ever – The Recipe

The Best Tiffin Ever
Prep Time
15 mins
Setting Time
1 hr
Total Time
15 mins
 
A mix of sweet and sour with crunchy biscuits, almonds and sour cherries all held together with a dark milk chocolate ganache flavoured with amaretto. The tiffin is quick and easy to make. It requires no cooking, but do allow setting time.
Course: Afternoon Tea
Cuisine: British
Serves: 12 slices
Author: Choclette @ Tin and Thyme
Ingredients
  • 75 g unsalted butter
  • 1 heaped tbsp golden syrup
  • 1 tbsp amaretto
  • 200 g milk chocolate - 28% or higher
  • 50 g dark chocolate - %70
  • 200 g digestive biscuits
  • 25 g flaked almonds - toasted
  • 50 g dried sour cherries or 100g sour cherry dark chocolates
Instructions
  1. Break up the chocolate and add to the pan. Turn off the heat. Leave for a few minutes to melt, then stir until completely combined.
  2. Place the biscuits in a large bowl and bash with the end of a rolling pin until they are in various sized pieces with a few crumbs. Alternatively, you could use a plastic bag, but I prefer not to use plastic when I can get away with it.
  3. Toast the almonds in a dry frying pan until golden, if you haven't done so already, and stir into the biscuits along with the sour cherries or sour cherry chocolates, if using.
  4. Pour the melted chocolate mixture over the biscuits and stir until everything is well coated.
  5. Pour into a 20 or 22cm buttered square pan and leave in a cool place for a couple of hours to set.
  6. Cut into whatever sized slices you like or break haphazardly with your hands.
Recipe Notes

You'll get thicker or thinner slices depending on what size pan you use.

 

We Should Cocoa LogoThe best tiffin ever is my entry to this month’s #WeShouldCocoa. If you’re making anything with chocolate in March, do join in.

 

 

 

 

#CookBlogShareThis also goes to #CookBlogShare with Easy Peasy Foodie.

 

 

Some other tiffin recipes you might like

The Best Ever Tiffin – Sour cherry & Almond Chocolate Biscuit Cake. PIN IT.

 The Best Tiffin Ever - Sour Cherry & Almond Chocolate Biscuit Cake.

Comments

  1. Leave a Reply

    Galina Varese
    6th March 2018

    What a glorious tiffin! Love the combination of soured cherries, chocolate and almonds. Simply wonderful. Thank you for mentioning my recipe! 🙂

    • Leave a Reply

      Choclette
      6th March 2018

      My pleasure Galina. Yes, it’s a lovely combination and has the added bonus of being easy to make.

  2. Leave a Reply

    Nickki
    6th March 2018

    Oh my, this looks just amazing! Cherries and amaretto are my idea of total heaven, so I’ve bookmarked the recipe and will definitely be trying it. Thank you for sharing it!

    • Leave a Reply

      Choclette
      6th March 2018

      Thanks Nickki. I really am struggling to think of many things more delicious than this. Let me know what you think if you do make it.

  3. Leave a Reply

    Mandy
    6th March 2018

    I absolutely love tiffin and this recipe sounds divine! Thanks for linking to my chocolate orange tiffin.

    • Leave a Reply

      Choclette
      6th March 2018

      Thank you Mandy. It’s really quite irresistible and your chocolate orange tiffin sounds delightful too.

  4. Leave a Reply

    Corina Blum
    6th March 2018

    I just love the sound of this with the sour cherries and Amaretto. I think I’d want to keep it all to myself!

    • Leave a Reply

      Choclette
      6th March 2018

      I thought I ought to let CT in on the act, but I have to confess it didn’t last as long as I was hoping.

  5. Leave a Reply

    Jemma
    6th March 2018

    Oh, you can’t go wrong with a tiffin. I bet it’s lovely with the addition of sour cherries too. Yum!

    • Leave a Reply

      Choclette
      6th March 2018

      Well I have had some horridly sickly tiffin in my time and sometimes I’ve had them when they are obviously made with margarine – not at all pleasant. But I know what you mean.

    • Leave a Reply

      Choclette
      6th March 2018

      You’re quite right Angie. I ate rather more than was good for me. But I don’t regret it 🙂

  6. Leave a Reply

    Janice
    6th March 2018

    Of course, all the best sweet treats come from Scotland! However, I do believe you must be an honorary Scot because you have invented a wonderful combination of ingredients, cherries, almonds and chocolate, then to top it all, amaretto, I’m drooling here as I love them all. Thanks for including my chocolate tiffin recipe too.

    • Leave a Reply

      Choclette
      6th March 2018

      Thank you Janice. Very happy to be an honorary Scot. Love Scotland, love the people.

  7. Leave a Reply

    laura@howtocookgoodfood
    7th March 2018

    This definitely sounds like my kind of tiffin. Love sour cherries and anything with almonds and amaretti. What a good idea. I also make your whiskey truffles regularly and they are great!

    • Leave a Reply

      Choclette
      7th March 2018

      Aw thanks Laura. It’s good to hear you like my whisky truffles 🙂 I can’t help it, I’m a confirmed chocoholic.

  8. Leave a Reply

    Kellie@foodtoglow
    8th March 2018

    I am making this for my lovely mother in law Ann for Mother’s Day. She never makes or buts treats for herself so I know she will appreciate this gorgeous sounding nibble. Thanks for sharing it

    • Leave a Reply

      Choclette
      9th March 2018

      Oh yes Kellie. What a lovely idea. They’d make a fabulous Mother’s Day treat. A bit less sweet and more sophisticated than your average tiffin.

  9. Leave a Reply

    Anna @ Once Upon A Food Blog
    8th March 2018

    I thought I tasted the best tiffin ever last week when a colleague brought some into work but it didn’t have toasted almonds in it and it definitely didn’t have amaretto in it! What a fantastic recipe. A must try I feel!

    • Leave a Reply

      Choclette
      9th March 2018

      Hahaha Anna. I think you’re going to have to try it so you can judge for yourself which is the best tiffin ever 😉

    • Leave a Reply

      Choclette
      9th March 2018

      Thanks Eb. The sour cherries really take the edge off any sweetness so the combination works particularly well.

  10. Leave a Reply

    helen @ family-friends-food.com
    8th March 2018

    That looks amazing! I have to disagree about the digestives though – petit beurre biscuits all the way! The sour cherry and almond flavour sounds terrific 🙂

    • Leave a Reply

      Choclette
      9th March 2018

      Hahaha. I’ve never actually tried petit beurre tiffin. I think the biscuits are sweeter than digestives, but definitely worth a go.

  11. Leave a Reply

    Kath
    9th March 2018

    You have inspired me! I am making one today, with ginger though, like the FB comment suggested. xx

    • Leave a Reply

      Choclette
      12th March 2018

      Well ginger is fantastic in tiffin. More often than not I add crystallised ginger.

    • Leave a Reply

      Choclette
      19th March 2018

      Thanks Kat. It was delicious and I just wish I still had some to nibble on – or did I mean scoff?

    • Leave a Reply

      Choclette
      26th March 2018

      If only I’d used cream instead of butter, I could have called it a Black Forest tiffin – now there’s an idea.

  12. Leave a Reply

    johanna @ green gourmet giraffe
    2nd April 2018

    This sounds swoonworthy – I love tiffin (well actually I love hedgehog a very close cousin). I never know it was a scottish creation but am not surprised. The sour cherries and toasted almonds sound fantastic.

    • Leave a Reply

      Choclette
      3rd April 2018

      Well I’m not sure what the difference is between tiffin and hedgehog, but I reckon I’d be up for that too 🙂

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