Tiffin

The word 'tiffin' has caused some debate among friends and family lately. When my friend Emma mentioned her love for tiffin, a special treat from a Sheffield deli, I looked blank and said I had never heard of it. It sounded like a very Yorkshire word to me, like 'snap' (steelworker's lunch) or 'clarty' (muddy or sticky) but when I asked my dad - the only native Yorkshireman in my immediate family - he said he thought it was a light meal, or "summat to tide thi ovver 'til tea". 

When Emma kindly bought me a piece of tiffin from this deli to further my education, my first thought on tasting it was 'this is my nan's Chocolate Digestive Crunch!' And so with a few alterations to that family recipe, I now bring you my recipe for tiffin. This particular batch was made for Emma's birthday, to see whether it stands up to the deli version. I'm also informed that Cadbury do a version of tiffin. Good excuse to track some down and test it out if you ask me. 

You will need:

5oz butter

2 tablespoons sugar

2 tablespoons golden syrup 

4 teaspoons cocoa 

8oz Rich Tea biscuits, crushed (I always use digestives for the 'crunch' recipe, but Rich Tea seem to give tiffin a more cakey flavour.)

A handful of raisins (this is the big difference between the recipes)

8oz chocolate - milk or dark, whichever you prefer. I used half of each.

This recipe is easy peasy and speedy. Melt the butter, syrup, sugar and cocoa in a pan. Stir to combine well, and don't let it boil.

Then add the biscuits and raisins to the liquid, and mix well together.

Take a greased and lined tin, and press the mixture into it. Be firm here so the finished tiffin doesn't go all crumbly.

Lastly, melt your chocolate, pour over the top, and once the tiffin is down to room temperature pop it in the fridge to set. Lick the bowl. Remove from the fridge once set and store in your best vintage tin. 

Have you heard of tiffin?