A guaranteed hit with little ones, tiffins are good way of using up leftover dried fruit, nuts and biscuits so try experimenting with different combinations.
This classic Easter recipe, topped with mini eggs, is the perfect teatime treat!
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Yields:
36 serving(s)
Prep Time:
35 mins
Cook Time:
30 mins
Total Time:
1 hr 5 mins
Cal/Serv:
152
Ingredients
For the tiffin
100 g unsalted butter, chopped, plus extra to grease
50 g sunflower seeds
100 g cashew nuts
300 g dark chocolate (about 55% cocoa solids), roughly chopped
100 g milk chocolate, roughly chopped
50 g golden syrup
100 g raisins
200 g digestives, roughly broken
For the topping
100 g dark chocolate (about 55% cocoa solids), roughly chopped
100 g milk chocolate, roughly chopped
30 g white chocolate, finely chopped
75 g chocolate mini eggs
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm square tin with baking parchment. For the tiffin, spread the sunflower seeds and cashews out on a separate baking tray and toast in the oven for 8min, or until golden. Cool completely.
Step 2Meanwhile, melt the chocolates, butter, golden syrup and a pinch of salt in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Set bowl aside to cool for 5min, then stir in the raisins, digestives and toasted sunflower seeds and cashews. Tip into the lined tin and roughly flatten with the back of a spoon. Chill for 30min.
Step 3For the topping, melt the dark and milk chocolates as before, followed by the white chocolate in a separate bowl. Spread the dark chocolate mixture evenly over the tiffin. Using a teaspoon, dollop on small blobs of melted white chocolate, then marble them in using the tip of a cutlery knife or a skewer.
Step 4Arrange the mini eggs over the top and chill until set. Allow to soften at room temperature for 10min before transferring to a board and cutting into 25 squares. Serve.
To store:
Keep in an airtight container at room temperature for up to 5 days.
GH Tip:
If you prefer a less sweet tiffin, use a dark chocolate with a higher percentage of cocoa solid.
Per square:
Calories: 418
Protein: 6g
Total fat: 25g
Saturates: 13g
Carbs: 42g
Total sugars: 35g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
