Recipes
Raspberry and white chocolate tiffin
This fridge favourite is a doddle to assemble and delicious. No oven time is needed, so it saves you time and energy too.
This fridge favourite is a doddle to assemble and delicious. No oven time is needed, so it saves you time and energy too.
Cook: 20 Mins
Serves: 16
Price: £0.31 per serving
Nutritional Information
Each 52g serving contains
Energy
470kj
216kcal
470kj
216kcal
11%
Fat
12.2g
12.2g
High
17%
17%
Saturates
7.2g
7.2g
High
36%
36%
Sugars
18g
18g
High
20%
20%
Salt
0.22g
0.22g
Med
4%
4%
of your reference intake.
Typical energy values per 100g:
903kj/216kcal
Typical energy values per 100g:
903kj/216kcal
Ingredients
100g Unsalted Butter, cubed, plus extra for greasing
225g Biscuits (we used ginger biscuits)
1½tbsp Caster Sugar
3tbsp Golden Syrup
250g White Chocolate, melted
Handful Dried Fruit (optional)
150g pack Asda Sweet & Plump Raspberries
Method
1
Grease and line a loose bottomed 20x20cm square baking tin with baking paper. Crush the biscuits by placing in a zip seal food bag, then wrap in a tea towel and bash with a rolling pin. Aim for some bigger chunks for more texture.
2
Put the butter, sugar, golden syrup and chocolate in a heatproof bowl over a pan of simmering water (making sure the water doesn’t touch the pan). Gently stir the chocolate mixture so it all melts. (Don’t worry if it looks slightly split at this point.) Take it off the heat and whisk in 1–2tbsp of boiling water until smooth.
3
Fold the biscuits and dried fruit, if using, into the chocolate until everything is coated, then tip into the prepared tin. Use the back of a spoon to press the mixture evenly in the tin. To finish, dot the raspberries around the top of the tiffin, pressing in slightly so they’re secure. Chill in the fridge overnight to set
4
Remove from the tin and slice into 16 squares.
5
Leftovers tip: Leftover raspberries can be frozen or added to porridge or ice cream.