The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.73
SPRING / SUMMER2024

Chocolate tiffin

Chocolate tiffin is the specific iteration of a general term that otherwise means anything from a light exotic meal to a snack or specialized food container. Most associated with Scotland, the dessert may be found throughout the British Isles.

A picture containing text, snack, convenience food, cookie

  • 6 oz unsalted butter, and a little more to grease a baking dish
  • 2 Tablespoons cocoa powder
  • 3 Tablespoons sugar
  • 3 Tablespoons golden syrup
  • about ¼ lb crushed digestive biscuits (like McVities)
  • a handful of raisins
  • about ¼ lb dark chocolate
  • about ¼ lb milk chocolate
  1. Grease and line a smallish square baking dish with parchment paper.
  2. Melt the cocoa, sugar and syrup in a heavy skillet over gentle heat.
  3. Fold the biscuit into the glop followed by the raisins and spoon the mix evenly into the dish.
  4. Melt the chocolates and coat the mix evenly to cover it. Smooth the surface with a spatula, palette knife or other instrument and refrigerate the tiffin for at least two hours.
  5. To cut the tiffin, use a knife you have heated under a stream of hot water from the tap.