Tiffin, for a chocoholic like me, is heaven. It’s perfect with a cup of coffee, and it is easy to make and customise. For this recipe I decided to play with the traditional elements of a tiffin (digestive biscuits, raisins) and add some homemade honeycomb and spicy ginger biscuits. The finished tiffin is indulgent and sweet with a nice kick of spice, and much like a Crunchie.
Honeycomb is easy to make, don’t be afraid of boiling sugar, just keep an eye on it and have everything to hand before you start. The recipe below makes more than you’ll need for the tiffin, but that isn’t a bad thing at all is it?
For the chocolate I used mostly 70% dark, with a little milk to sweeten the finished tiffin.
Honeycomb & Ginger Tiffin
For the honeycomb
3 tablespoons of golden syrup
110g caster sugar
1 heaped teaspoon of bicarbonate of soda
Line a large baking tray with greaseproof paper and then brush with a thin coating of flavourless vegetable oil.
Add the sugar and syrup to a large saucepan (you’ll need the room as the honeycomb bubbles up and expands when the soda is added) and heat over a medium heat until dissolved. Then bring to the boil for around 4-5 minutes until the mixture is deep golden, take care not to make it too dark otherwise your honeycomb will be toothbreakingly chewy.
Once the sugar is ready remove from the heat. Quickly whisk in the bicarbonate of soda very briefly until combined. Pour onto the prepared baking tray and leave to cool for at least 1 hour before bashing into pieces.
100g ginger biscuits
100g unsalted butter
5tbsp of golden syrup
200g dark chocolate
100g of milk chocolate
Line a square 20cm cake or brownie tin with cling film.
Bash up the ginger biscuits until they are in small pieces, you want some crumbs in there so the tiffin base is soft, as well as larger pieces for crunch. Bash up the honeycomb carefully too, so you have some small pieces and powder. Set aside both.
Melt the butter and syrup with the cocoa and 50g of the dark chocolate. Once melted add in the biscuits and honeycomb. Pour into the prepared tin.
Melt the rest of the chocolate in the pan over a low heat, or if you are worried you’ll burn it, do it over a bain marie. Pour over the biscuit mixture and leave to set in the fridge for around an hour.
Cut into pieces and eat. Store in the fridge, it will keep for about 5 days in a airtight container. It’s best eaten after it has been out of the fridge for half an hour, if you can wait that long.