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Crafty's Jewelled Tiffin

Submitted by Crafty Cookie 11 June 2009

Store in an airtight container in the fridge. I prefer to use chocolate that has 85% cocoa solids (due to my none sweet tooth). Make sure that the glass bowl does not touch the simmering water or the chocolate will be rendered inedible. This cake is not for freezing.



16oz plain chocolate (at least 70% cocoa solids),2oz unsalted butter,2oz soft brown sugar,1oz finely chopped dried apricots,1oz finely chopped dates,1oz sultanas,1oz finely chopped dried coconut slices,8oz shortbead biscuits, , ,


1 Lighly oil a swiss roll baking tin.
2 Cover the base of the baking tin with cling film.
3 Lightly oil the cling film.
4 Place a glass mixing bowl over a barely simmering saucepan of boiling water.
5 Place half of the chocolate, with all of the butter and syrup.
6 Stir the chocolate mixture as it melts.
7 Place the shortbread biscuits into a plastic bag.
8 Lay the bag flat and fold over the opening.
9 Using a wooden rolling pin, hit the bisicuits until they resemble fine breadcrumbs.
10 Add the fruit, coconut and biscuit crumbs.
11 Mix thoroughly with a spatula.
12 Scrape the mixture into the swiss roll tin.
13 Level the mixture with the spatula.
14 Place the baking tray in the fridge to chill for at least an hour.
15 Melt the remaining half of the chocolate using the previous method.
16 Spread the chocolate over the cake with a spatula.
17 Place the baking tray in the fridge and leave to almost set.
18 Mark the tiffin into equal sized squares.
19 When completely set cut into squares.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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