Mincemeat Tiffin Recipe - Fruity and Spicy - Helen's Fuss Free Flavours (2024)

This fabulously fruity mincemeat tiffin recipe is a great way to use up any mincemeat that has been lingering in your cupboards or that open jar in the fridge. A delicious coffee time treat to make and share.

Mincemeat tiffin recipe

This mincemeat tiffin is so easy to make and adds a little joy to your day, served with coffee to friends or packed in a lunchbox for a midday lift. With absolutely no fuss and minimal washing up, you will want to make it again and again.

See Also

• Mincemeat Brownies – my one bowl cocoa brownies with added mincemeat
• Perfect for Christmas entertaining a no bake mincemeat cheesecake
• Choose a recipe to use up the last of the mincemeat from another of my mincemeat recipes

This simple mincemeat chocolate fridge cake is moist and juicy with that meltingly soft mincemeat and a touch of warming, wintery spice that combines so nicely with the deep, dark cocoa.

Although the name tiffin dates from the time of the British in India, tiffin is actually thought to come from Troon, a coastal resort in the west of Scotland.

This mincemeat tiffin recipe is based on quantities to suit the two of us. Made in an 8″ square tin, I cut it into 16 shallow slices. This allows us one or two pieces of chocolate tiffin a day while it is still fresh and at its best.

Having said that, it is very easy to increase the quantities for a larger household.

A note on some British ingredients

The notion that Britain and America are two nations divided by one language is not a new one, but this article, describing confusion over the difference between mince and mincemeat shows just how puzzling these differences can be.

I’m not sure that a pie containing ground meat is such a strange idea, but it would certainly be odd in a modern mince pie.

While the Tudors may have combined minced meat with their vine fruits, suet and spices in Christmas pies, today mincemeat is strictly for desserts. It’s usually suitable for vegetarians and vegans, and certainly doesn’t contain ground beef.

Golden syrup is an inverted cane sugar syrup widely used in British cooking and different in flavour from many syrups used in the US, so do look for the real thing. You can find information on how it is sold around the world in this article.

Finally, digestive biscuits are plain sweetmeal biscuits that are less familiar to many outside the UK. Other very plain sweet biscuits will do as a substitute if you cannot find digestives. Graham crackers are often used in the same recipes as digestives, which are widely used as a cheesecake base in the UK.

Why make mincemeat tiffin?

• It is so quick and easy

• A great way to use up leftover mincemeat

• Endlessly adaptable

• Perfect for scaling up for bake sales and larger gatherings!

Mincemeat tiffin ingredients

• Mincemeat – whichever brand you normally use

• Golden syrup – I prefer to use a squeezy bottle to make life easier

• Butter – salted or unsalted, but if using unsalted, add a pinch of salt

• Cocoa powder – For an extra rich, chocolately slice.

• Chocolate – I usually use a mix of dark and milk chocolate, or for a richer, less sweet chocolate fridge cake use all dark.

• Digestive biscuits – Everyday supermarket own brand digestive biscuits. There’s no need for anything fancy here. You could try hob nobs, rich tea or shortbread in this chocolate tiffin recipe if you prefer.

How to make chocolate tiffin – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this mincemeat tiffin recipe perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Put the mincemeat, butter, chocolate, syrup and cocoa together in a saucepan. Melt over a low heat, stirring to combine until you have a smooth glossy mixture.

If you prefer, you can use the microwave to do this. Put the ingredients in a jug and heat on low power in 30 second bursts, then 10 seconds bursts, stirring thoroughly in between. Do not overheat the mixture as this will cause the chocolate to seize.

Step Two – Crush the digestive biscuits so that you have a mix of crumb and some larger pieces for texture.

I like to do this in a mini food processor. Alternatively, you can put the biscuits in a plastic bag or bowl and then bash with a rolling pin. I try to avoid using a plastic bag, however, as it seems wasteful.

Step Three – Add the chocolate mixture to the biscuit and stir in well.

See Also

Apple crumble cheesecake recipe | Sainsbury`s MagazineRaw Oreos Recipe (Vegan & Gluten-free)Easy Chocolate Salami Recipe | Cook Click N Devour!!!15 Recipes to Make in Your Vitamix that Aren’t Smoothies

Step Four – Now line an 8″ cake tin with parchment. Put the chocolate fridge cake mixture in the tin and smooth out with the back of a spoon. Take care to press the mixture well to the edges and corners.

Leave in the fridge for 4 hours or overnight to set.

Step Five – Once set, lift the mincemeat tiffin from the tin on the baking paper. Cut into 16 pieces (a 4x 4grid).

Variations

• Use a different biscuit – hobnobs, rich tea and shortbread all work well.

• Vary the type of chocolate

• Add some glacé cherries and/or nuts.

• Make it gluten free with gluten-free biscuits.

• Pour over a layer of melted chocolate on top.

Storage

Keeps in an airtight tin for up to a week. In warm weather, store in a sealed container in the fridge to avoid the tiffin melting into a chocolatey mess. Let your mincemeat tiffin come up to room temperature before serving.

Hints and tips

• Try to keep some texture in the digestives. I like a mix of a fine crumb with some chunks.

• Press the mixture down well, taking care with the corners and edge of the tin.

• Allow the mincemeat tiffin to firm up before slicing. This will take longer than some other tiffin recipes, as the mincemeat is very moist. Use a sharp, heavy knife so you get a clean cut.

• If using golden syrup from a tin, warm the spoon by dipping it in a mug of just boiled water for a few seconds. Dry it and use the hot spoon to scoop the syrup. It will just slide off.

FAQS

• Mini Egg Tiffin – a fun variation on the tiffin recipe, with extra crunch

• Chocolate Tiffin – rich and meltingly delicious

• Chocolate Fudge – tempting homemade fudge, so easy in the microwave

• Classic Blondies – buttery, caramelly and hard to resist

• Marmalade Cake – a sticky delight

• Tea Loaf – the traditional tea time favourite