Tiffin is a sort of refrigerator cake, a dense, chocolatey, no-bake confection. Not exactly like an American style icebox cake, which tends to have a fluffier filling to hold it together. Tiffin is from Scotland and it has a dense, ganach-y sort of chocolate filling, holding together biscuits, chocolates, dried fruit and anything else you would like to include. It’s easy to make and very rich.
I wanted to use some Easter eggs for this tiffin, and also to make it very malty. For maltiness, I used malt powder, Maltesers and candy coated Easter eggs with malty filling. I also used caramel filled eggs and candy coated chocolate eggs.
You can customize this however you like with different easter eggs (peanut butter, cream eggs, whatever you like). If you are using solid chocolate eggs I recommend chopping them up as they can be a bit tough to chomp through.
Tifffin traditionally has dried fruit, for added chewiness. I went very light and added just a tiny amount of raisins to give it some chew. You could increase them or leave them out all together if you like. You could also do pretty much endless variations by switching out the biscuits/cookies, adding some favourite cereal, swapping in different chocolates, or adding anything else you would like. I strongly recommend adding some salt to balance the rich, sweet chocolate. I think pretzels would work really well, and add some salty, toasty savouriness.
malty Easter egg tiffin
175 g golden syrup or dark corn syrup
125 g butter (I used salted, unsalted works too)
200 g milk chocolate, roughly chopped
200 g dark chocolate, roughly chopped
175 g digestive biscuits, roughly broken up
200 g Maltesers, malty easter eggs, caramel filled easter eggs and solid chocolate easter eggs or any other chocolates you prefer (reserve a few of each to doctorate the top)
50 g raisins
Line a quarter sheet pan (9” x 13”) with parchment paper. In a bain marie over very low heat, melt milk and dark chocolate together with butter and syrup. Toss the melted mixture with the biscuits and easter eggs until evenly coated. Spread over the prepared pan, creating the smoothest layer possible (it will be a bit rough and lumpy). Set in the fridge to firm up while you make the icing.
icing
175 g dark chocolate
100 g butter
1 tbs golden syrup or dark corn syrup
reserved easter eggs for decoration
a big pinch of flaky salt
Melt the chocolate, butter and syrup together over low heat, stirring to combine. When melted, pour over the tiffin and gently tilt the pan to cover evenly. Decorate the top with remaining easter eggs and sprinkle a pinch of salt evenly over the top while still warm. Chill tiffin in the fridge until set and cut into small squares. Store in an airtight container in the fridge.
