Mincemeat tiffin is a twist on my quick classic chocolate tiffin. You need five everyday ingredients along with a jar of mincemeat to make this Christmas treat (that we enjoy all year round).
No bake mincemeat chocolate fridge cake is perfect for all your Christmas parties, bake sales and seasonal entertaining.
Mincemeat tiffin recipe
This mincemeat tiffin is quick and easy to make; a generous dollop of added mincemeat adds fruit and spices, giving a twist to a classic chocolate tiffin.
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 leftover mincemeat recipes
I find this a perfect no-bake for the days after Christmas, when I have had my fill of Christmas pudding or cake and am wanting something chocolatey. Like my original tiffin this is quick and easy to make, no bake and with barely any washing up.
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.
It is easy to double, or triple the recipe to make a “deep pan” batch, or to fill a bigger cake tin.
Why make mincemeat tiffin?
- It is so quick and easy, no bake, 5 minutes hands on time with 5 everyday ingredients and a jar or mincemeat!
- A great way to use up leftover mincemeat and finish the jar!
- Endlessly adaptable
- Perfect for scaling up for bake sales and larger gatherings!
- Make a few days ahead and keep in the fridge for later!
Mincemeat tiffin ingredients
- Mincemeat – whichever brand you normally use – British mincemeat a sweet preserve packed with vine fruit and spices.
- Golden syrup – I prefer to use a squeezy bottle to make it easier to measure and pour.
Golden syrup is an inverted cane sugar syrup widely used in British cooking and different in flavour from many syrups used in the US. You can use a mix of maple syrup and (light) molasses to mimic it.
- 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. You can use white but add 25% extra and reduce the syrup and butter by the same amount.
- 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.
In the UK digestive biscuits are plain sweetmeal biscuits. Other very plain sweet biscuits will do as a substitute if you cannot find digestives. Outside of the UK Graham crackers are a fantastic substitute, or use any biscuit (cookie) that you would use in a cheesecake base.
How to make mincemeat 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 can 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.
You can do this in a mini food processor, or pack the biscuits into a plastic bag and bash with a rolling pin, or put them a bowl and crush with a rolling pin or the bottom of a glass or jar.
Step Three – Add the chocolate mixture to the biscuit and stir in well.
Step Four – Now line an 8″ cake tin with parchment. Put the chocolate mincemeat 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 4 x 4 grid).
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 biscuits you are using. 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
It will last at least a week if stored correctly. I find it usually disappears before it can start to deteriorate!
You could, but I wouldn’t choose to. It lasts well and is quick and easy to make, so there’s no need.
It’s a survival from hundreds of years ago when our ancestors liked to mix fruit and meat more liberally than we do today.
Related recipes
- 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
Mincemeat Tiffin
Ingredients
- 100 g mincemeat
- 50 g butter
- 125 g chocolate, broken into pieces
- 25 g golden syrup
- 15 g cocoa
- 150 g digestive biscuits
Instructions
- Put all the ingredients except for the biscuits in a saucepan and heat gently so that it all melts together. Stir well.100 g mincemeat, 15 g cocoa, 50 g butter, 125 g chocolate, broken into pieces, 25 g golden syrup
- Crush the biscuits so that you have a mix of fine crumb and some small chunks.150 g digestive biscuits
- Combine the chocolate mixture with the biscuits, stirring well for an even consistency.
- Transfer the mixture to a tin lined with baking paper, spreading it out evenly. Allow to cool and transfer to the fridge to firm up for about 4 hours or over night.
- Remove from the tray and cut into 16 slices to serve.
Notes
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.
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