This orange and chocolate tiffin is an absolutely wonderful no-bake refrigerator cake. Dangerously moreish, deliciously flavoured and easy to make. What's not to like?
Chocolate orange always makes me think of my brother who is extremely partial to a Terry's Chocolate Orange, so much so that one Christmas he received five. Needless to say it's now become something of a family tradition to buy him a chocolate orange for every special occasion.
This chocolate orange tiffin is so good that I will definitely have to make it for him next time we get together, yet it came about completely by accident. A friend asked me whether I had a tiffin, or fridge cake, recipe, I shared with her my Mary Berry recipe for Chocolate Nut Tiffin Squares and was then inspired to make it myself. I didn't have enough sultanas so I stuck in some candied orange peel instead - with delicious results.
In fact if you have leftover candied peel from making a Christmas cake, I can't think of a better use for it than this.
If you like the chocolate orange taste I urge you to try this - it is delicious. And yes, I know it's slightly tenuous including this (as this blog is all about including fruit and vegetables in food for children) but we all deserve a treat now and then.
What is tiffin?
A tiffin is a fridge cake. It usually contains crumbled biscuits and dried fruit such as raisins and is covered in a gloriously unhealthy mixture of butter, golden syrup and chocolate. It doesn't require any cooking (apart from the melting of the chocolate) and is stored in the fridge instead to set. It's similar to rocky road, just without the marshmallows.
Tiffin is also a word for a snack or light meal in India - for example you might see a sign at a railway station ticket office in India announcing that the staff have gone for their tiffin break.
Make this with kids
This is a brilliant recipe for children to make. I would recommend that an adult melts the chocolate as it gets extremely hot but the rest of the recipe can be made by kids.
In fact my nine-year-old daughter and five-year-old son made the version in the photos. Breaking up the biscuits, chopping the walnuts and measuring out the other ingredients kept them nice and busy for a while. The hardest bit was waiting until the next day for their chocolate tiffin to set!
How to store chocolate orange tiffin
Once chilled and cut into squares transfer your tiffin to an airtight container and store in the fridge for up to five days. Although it's unlikely that it'll last that long.
Can you freeze this chocolate tiffin?
Yes. Chocolate tiffin freezes well. Once cut into squares freeze on a tray for an hour - this is to stop the pieces from sticking together. Then transfer to an airtight container and label with the recipe name and date.
Remove from the freezer 30 minutes before you want to eat it.
Adaptations to this recipe
- If you want to make the chocolate orange taste even stronger use chocolate orange flavour chocolate or add a teaspoon of orange extract.
- Instead of candied orange peel use dried cranberries.
- Replace the golden syrup with maple or agave and use sugar free chocolate for a slightly healthier version.
- To make it vegan use dairy free spread instead of butter and check that the chocolate and biscuits are vegan.
Pin orange chocolate tiffin for later
How to make orange and chocolate tiffin
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Orange and chocolate tiffin
- 4 tablespoons golden syrup or maple syrup
- 175 g butter or dairy free spread
- 150 g dark chocolate* broken into pieces
- 225 g digestive biscuits* broken into pieces
- 100 g rich tea biscuits* broken into pieces
- 100 g walnuts broken into pieces
- 90 g sultanas
- 90 g candied orange peel
- 100-200 g dark chocolate* melted, optional, for topping
- Lightly grease a 30 x 23cm tin.
- Melt the syrup, butter and chocolate together (I do this in a heatproof bowl over a saucepan of hot water).
- Remove from the heat, allow to cool slightly then add the crushed biscuits, walnuts and dried fruit and mix well. You want the chocolate mixture to be coating everything else.
- Place in the roasting tin and press down firmly to level the surface and help it set. You could use a spatula to do this or place a sheet of baking paper on the top and press down with the palms of your hands.
- If using drizzle melted chocolate over the top.
- Allow to cool and then chill in the fridge overnight until set.
- Cut into squares to serve and store in an airtight container in the fridge.
HAVE YOU TRIED THIS RECIPE?
KEEP IN TOUCH
This recipe is adapted from one in Mary Berry's Ultimate Cake Book.