Best Tiffin Recipes

CHOCOLATE TIFFIN

Steps:

• Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
• Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
• Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.

MALTESER TIFFIN

Steps:

• Line a 20cm square baking tin with baking parchment.
• Place the 200g of chocolate, butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.
• Place the biscuits and 35g of the Maltesers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.
• Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.
• For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.
• Cover the tin with cling film or foil and refrigerate for 1-2 hours before cutting into squares.

CHOCOLATE TIFFIN

Steps:

• Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
• Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
• Refrigerate until set, about 1 hour. Cut into 20 pieces.

SPICY TIFFIN EGGS

Steps:

• Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell. It's important to always use the egg size stated in the recipe.
• While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
• Divide the mixture into 6 and flatten with your hands (if the mixture you're using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if you're having trouble. The prepared eggs can be kept in the fridge overnight.
• Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.

LUNCH BOX FILLERS - TIFFIN EGGS

Steps:

• Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
• While the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrot and cook for 10 minutes more until soft. Stir in the curry paste and fry for a few minutes more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
• Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
• Heat oven to 190°C/fan 170°C/gas 5, then bake the eggs for 15-20 minutes Cool for 5 minutes, then carefully cut in half using a very sharp knife.
• Serve with a bowl of mango chutney and a salad to make a main meal if desired.

GRANDMA'S ORIGINAL TIFFIN

Steps:

• Line a baking tin with greaseproof paper.
• Crush the biscuits in a sandwich bag,using a rolling pin.
• Melt the syrup,sugar and margarine in a saucepan.
• Then make sure everything has melted, then remove from the heat. Add the cocoa powder and vanilla essence and stir well and add the crushed biscuits.
• Pour into the baking tin and cover with melted chocolate. Chill in the fridge for 45 mins then eat!

CHOCOLATE TIFFIN

Steps:

• Put the biscuits in a plastic bag and tap them with a rolling pin to break them into small pieces, not crumbs. Put the pieces in a large bowl with the sultanas, pecans, cherries and chocolate chips and mix together with a wooden spoon.
• Put the chopped chocolate in a heatproof bowl over a pan of barely simmering water. Do not the base of the bowl touch the water. Add the syrup and butter and mix together, stirring continuously, until melted and smooth. This can also be done in a microwave: heat for a few seconds, remove, stir and return, repeating until fully melted.
• Pour the melted chocolate mixture into the bowl with the dry ingredients and mix until everything is coated in chocolate.
• Spoon the mixture into the prepared baking pan, spread level and press down firmly with the back of the spoon.
• Refrigerate and allow to harden completely, preferably overnight. To portion, slice using a sharp knife.
• The tiffin will keep for 3-5 days in the refrigerator, or freeze for up to 2 months.

TIFFIN ON THE GREENS

Steps:

• Fill sandwich round with ham and spinach.
• Mix salad greens and salad dressing together in a small bowl.
• Mix cream cheese, sour cream, white sugar, and vanilla extract together in a small bowl. Add grapes; toss until evenly coated. Sprinkle pecans and brown sugar on top; toss again to combine.
• Assemble tiffin or bento box by placing sandwich, green salad, and grape salad into the compartments.

EASTER TIFFIN WREATH

Steps:

• Line two cupcake tins with 20 paper cases. Melt the chocolate, butter and golden syrup together in a heatproof bowl set over a pan of simmering water until smooth and glossy. Or, do this in the microwave in short bursts.
• Tip the biscuits and Maltesers into a sealable food bag, seal and bash with a rolling pin until the mixture is broken into small pieces. Or, do this in a sturdy mixing bowl. Tip this into the melted chocolate mixture along with the vanilla and puffed rice, and mix with a rubber spatula until well combined.
• Spoon a heaped tablespoon of the mixture into each paper case, then press an indent into the middle of each with the back of the spoon to make a nest shape. Leave to cool at room temperature until firm and set.
• Roll out the fondant icing to soften it, then divide into a 10g piece and 40g piece. Add a few drops of green food colouring to the smaller piece and a few drops of orange to the larger one. Knead separately on sheets of baking parchment until the pieces are uniform in colour (wear gloves to prevent staining your hands). Roll the orange fondant into 20 small balls, then form into cone shapes to resemble carrots. Use a cutlery knife to make a few shallow indents down the length of the carrots for ridges. Roll the green fondant into 20 small balls, shape into cylinders, then snip the cylinders a few times at one end using kitchen scissors to make carrot tops. Stick the green tops to the fat end of the carrots, then arrange on a sheet of baking parchment and leave to set at room temperature for 30 mins-1 hr, or until firm.
• Decorate each tiffin nest with a Maltesers mini bunny or a Galaxy Enchanted egg, then add a fondant carrot to each. To serve, arrange the tiffin nests in a wreath shape on a board or serving plate. Will keep in an airtight container at room temperature for up to four days.

CHOCOLATE TIFFIN

Steps:

• Grease a round tin (with a clip is preferred). A smaller tin means a thicker layer of chocolate, and a larger one means thinner layer of chocolate.
• In a sauce pan, place the butter, caster sugar and syrup. Let this completely melt but don't let it burn, stirring occasionally. Add the drinking chocolate and stir in until completely combined.
• Whilst still hot add in 100g of the marshmallows and let them melt into the mixture, stirring constantly. The mixture should become thicker. Check the mixture is Sweet enough and if not add a few more tsp. of sugar.
• Let the mixture cool. In a bag place half of the biscuits and use a rolling pin to crush, to do this I use the end and then roll the rolling pin over the bag. You want the biscuits to have some small bits and some crumbs. When finished do exactly the same with the other half.
• To the chocolate sauce mix add the biscuits and mix until the biscuits are evenly distributed. Now cut the malteasers in half and add them to the mixture.
• Tip the biscuit mixture into the prepared tin. Using the back of a spoon evenly spread the mixture to the sides of the dish making sure there are no gaps. Now put this into the fridge whilst preparing the topping.
• To melt the chocolate. Break it into even sized pieces. Heat a pan of water and place a glass bowl over the top of the water but make sure the bowl does not touch the water. Add small amounts of chocolate at a time and let it melt stirring occasionally. Keep doing this for all the chocolate, when all is melted get the biscuits out of the fridge.
• Take the rest of the marshmallows and sprinkle over the top of the biscuit mixture. Pour the melted chocolate over the chilled mixture and spread over evenly with a spatula. Let this chill for around 2 hours or until chocolate is firm.
• When chocolate is hard. Cut the tiffin into pizza like shape slices. You can present it on a cake stand or just on a plate. Now enjoy your tiffin with a cup of tea and a good old TV programme. Enjoy :)

VEGAN TIFFIN

Steps:

• Lightly oil a 20cm square brownie tin with coconut oil and line the base with baking parchment. Melt the chocolate with the coconut oil and golden syrup in the microwave in 30-second bursts until smooth and glossy.
• Break the ginger nuts into small pieces in a bowl, then add the dried cranberries and pistachios. Scrape in the chocolate mixture and give everything a good mix to combine, then spoon the tiffin into the tin. Use the back of the spoon to smooth out the top and press it down, then chill in the fridge for 2 hrs or until set hard. Once set, cut into 25 mini squares. Will keep for a week in the fridge.

TIFFIN

Steps:

• Grease a 7-inch shallow square cake pan and line the base with parchment paper. Place the raisins and brandy in a bowl and let soak for about 30 minutes. Put the chocolate, butter and syrup in a pan and heat gently until melted.
• Stir in graham crackers, almonds, cherries, raisins and brandy. Turn the mixture into the prepared pan and let cool. Cover and let chill in the refrigerator for 1 hour.
• To make the topping: place the chocolate and butter in a small saucepan and set over a pan of gently simmering water until melted. Stir and pour over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into bars or squares to serve. For a decorative effect, use a fork to mark light wavy lines over the chocolate topping before leaving it to set in the refrigerator.