EASTER TIFFIN

Tiffins are a great way to use leftover dried fruit, nuts, and biscuits and are sure to be popular with kids, so experiment with different flavors.

This traditional Easter recipe is the ideal teatime sweet with little eggs on top!

Yields:36 serving(s)

Prep Time:35 mins

Cook Time:30 mins

Total Time:1 hr 5 mins

Cal/Serv:152

INGREDIENTS:

FOR THE TIFFIN

• 100 g unsalted butter, chopped, plus extra to grease

• 50 g sunflower seeds

• 100 g cashew nuts

• 300 g dark chocolate (about 55% cocoa solids), roughly chopped

• 100 g milk chocolate, roughly chopped

• 50 g golden syrup

• 100 g raisins

• 200 g digestives, roughly broken

FOR THE TOPPING

• 100 g dark chocolate (about 55% cocoa solids), roughly chopped

• 100 g milk chocolate, roughly chopped

• 30 g white chocolate, finely chopped

• 75 g chocolate mini eggs

METHOD:

STEP 1:

A 20.5cm square pan should be lightly greased and lined with baking parchment before the oven is heated to 180°C (160°C fan) mark 4. Spread the sunflower seeds and cashews for the tiffin on a different baking sheet, and toast in the oven for 8 minutes, or until golden—complete cooling.

STEP2:

In the meantime, stir occasionally as you melt the chocolates, butter, golden syrup, and salt in a heatproof bowl over a pan of just simmering water. Stir in the raisins, digestives, and roasted sunflower seeds and cashews after allowing the bowl to cool for 5 minutes. Spread out roughly with the back of a spoon after being tipped into the lined tin. pause for 30 minutes.

STEP3:

Melt the white chocolate in a separate bowl after the dark and milk chocolates have finished melting for the topping. Over the tiffin, evenly distribute the dark chocolate mixture. Dollop on tiny bits of melted white chocolate with a teaspoon, then swirl them with the point of a cutlery knife or a skewer

STEP4:

Place the small eggs on top, then refrigerate until they have set. Prior to mixing transferring to a board and cutting into 25 squares, allow it to soften at room temperature for 10 minutes. Serve.

TO STORE:

For up to five days, store at room temperature in an airtight container.

GH TIPS:

Use a bar of dark chocolate with a higher proportion of cocoa solids if you like a less sweet tiffin.

PER SQUARE:

• Calories: 418

• Protein: 6g

• Total fat: 25g

• Saturates: 13g

• Carbs: 42g

• Total sugars: 35g

• Fibre: 2g

ELEMENTS I LOVE:

Chocolate:

This recipe uses both dark and milk chocolate, which could be a favorite element for you.

Nuts:

The tiffin includes sunflower seeds and cashew nuts, which are toasted and added to the mixture.

Sweetness:

The combination of golden syrup, raisins, and chocolate can create a sweet and rich flavor that you may enjoy.

Crunch:

The digestives and nuts add a crunchy texture to the tiffin, which could be another element you love.

Easter mini eggs:

The topping includes chocolate mini eggs, which add a festive touch to the tiffin and could be a favorite element for you.