Pistachio and Cranberry Tiffin
Tiffin is a cake-like treat comprising of crushed biscuits, syrup, cherries and cocoa powder, which is believed to have been invented in Scotland in the early 1900s
- 200g digestive biscuits
- 150g pistachios, roughly chopped
- 110g golden syrup
- 50g cocoa powder
- 50g caster sugar
- 180g dried cranberries
- 300g milk chocolate, broken into pieces
- Maldon Salt, to finish
Grease and line a 20cm square tin with baking paper.
Crush the digestive biscuits in a bowl, but still leaving some slightly larger pieces to add texture. To a pan, add the butter, golden syrup, sugar and cocoa powder and heat gently to melt everything together.
Once it is all melted, remove from the heat and add the digestive biscuits, dried cranberries and chopped pistachios. Mix them in until everything is well combined. Tip the mixture into the prepared tin and press down firmly to make a smooth top. Place into the fridge for 15 minutes.
Melt the milk chocolate in a bain-marie or microwave. Pour the melted chocolate over the tiffin base and smooth it into an even layer. Place into the fridge for at least two hours to set fully.
Bring the tiffin out the fridge to allow to come to room temperature before slicing to avoid the chocolate cracking with the knife – or try a warmed-up knife. Slice and serve with a sprinkle of Maldon Salt.