Easter Tiffin
Another quick Easter treat for those in need of a speedy seasonal treat and without a kitchen. These tiffin squares, a sort of Eastery Rocky Road, are perfect Easter gifts. They will also power my Bank Holiday weekend which is to be filled with shovelling into the raised beds the three tonnes of compost which is about to arrived. After that it’s time to turn my own compost heap. All exhausting work, but, oh well, I shall just have to revive myself with a square of Easter tiffin and a cup of tea…
Easter Tiffin
Yield: 32 pieces
Prep time: 15 MinTotal time: 15 Min
I’ve taken hot cross bun flavours – mixed spice, currants, oranges and candied peel - and jumbled them up with Easter eggs and Easter biscuits to make this no-bake tiffin which is a bit like a Rocky Road. Why have one Easter treat when you can have them all at once?!
Ingredients
- 300g 70% dark chocolate
- 160g butter
- 100g honey
- 2 tsp mixed spice
- 2 tsp ground cinnamon
- 2 oranges, zested
- 120g Easter biscuits (or garibaldi biscuits), chopped into a rubble
- 100g raisins or currants
- 100g candied peel
- 65g whole almonds, roughly chopped
- 200g marzipan, chopped into small chunks
- 100g Mini eggs, some left whole and some roughly chopped
Instructions
- Chop the chocolate into small chunks and put it in a glass or metal bowl with the butter, honey, spices and orange zest. Set the bowl over a pan of gently simmering water and melt everything together, stirring occasionally.
- Remove the bowl from the heat. Add all the remaining ingredients, except the Easter eggs, and stir to combine. Tip the mixture into a small roasting tin lined with baking paper then press the min eggs into the top. Place in the fridge, uncovered, to set of a few hours.
- Once set, lift the slab of tiffin out of the tin and cut it into squares. Wrap your squares in gift bags, jars or tins and prepare for adoration from the recipients. They will keep for up to a week in the fridge.
