This easy, classic, mini egg tiffin recipe is an delightful novel twist on the classic Scottish chocolate fridge cake. Simple, tasty and fuss free.
Mini egg tiffin recipe
Chocolate tiffin is a classic early 20th century Scottish treat. It is a very easy recipe and one that we all love. I’ve given it a new twist with this mini egg tiffin recipe, adding those pretty pastel sugar coated chocolate eggs for extra crunch and colour.
This mini egg chocolate fridge cake is so easy to make and a great choice for cooking with children. It’s simple, flexible, delicious and needs very little kitchen equipment. Happily, this also means very little washing up.
This mini egg tiffin recipe is designed for an 8″ square tin, yielding 16 chunky pieces. You could easily half and use 2/3 of the recipe for the same sized tin, or double or even triple the recipe and make in a larger tin, if you are catering for a bigger party or have a larger household.
Why make chocolate mini egg tiffin?
- It is so easy – 5 minutes hands on time!
- Simple store cupboard ingredients!
- A neat twist on a classic
- A forgiving recipe
- Perfect for scaling up for bake sales and pot lucks!
- No bake!
Mini egg chocolate fridge cake ingredients
- Digestive biscuits – Everyday supermarket own brand digestive biscuits. There’s no need for anything fancy. Other biscuits can work too, so try hob nobs, rich tea or shortbread if you prefer.
- Butter – Any butter, salted or unsalted, but add a pinch of salt if using the latter
- Cocoa powder – For a rich chocolate flavour
- Golden syrup – I prefer to buy this in a squeezy bottle. It makes life easier!
- Chocolate – I use a mix of dark and milk chocolate, or for a richer, less sweet chocolate fridge cake use all dark. You can use all milk in this mini egg tiffin recipe, if that’s what you prefer. You can also use Easter egg chocolate.
How to make mini egg chocolate tiffin – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this tiffin recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Crush the mini eggs. You can do this in a bag and bash with a rolling pin, or pop them on a chopping bag and crush a few at a time under the base of a jam jar.
Then crush the biscuits. You want a mixture of crumb and some larger pieces for texture. Do this in a mini food processor, a bag and bash with a rolling pin, or put them in a bowl and crush with the bottom of a jar.
Step Two – Put the butter, chocolate, syrup and cocoa in a microwave safe jug or bowl and heat on low power in 30 second bursts, then 10 seconds bursts, stirring between each burst until melted.
Take care not to overheat and causing the chocolate to seize, you want to melt, not boil!
If you prefer, you can use a saucepan on the stove. Either way, once everything is melted, stir to form a glossy, well combined mixture.
Step Three – Put the crushed digestives in a large bowl and add the mini egg pieces, reserving some of some larger ones to decorate.
Step Four – Add the melted chocolate mixture and mix everything together well.
Step Four – Line an 8″ cake tin with cling film or parchment. Put the mini egg tiffin mix in the tin and smooth out with the back of a spoon.
Take care to press the mixture well to the edges and corners. Then decorate the top with the reserved egg pieces pressing them in to the mixture.
Leave in the fridge for 2 hours or overnight to set.
Step Five – Once set, remove the mini egg tiffin from the tin and cut into 16 pieces (a 4 x 4 grid). I use the lining paper or cling film to lift the tiffin out of the tin before cutting.
Use a big heavy knife to cut. Because of the chunks of mini eggs there will be some crumbs (cook’s perk!)
Variations
- Use a different biscuit – hobnobs, gingernuts, rich tea, shortbread or a mixture all work well.
- Choose milk or dark chocolate.
- Make it gluten free with gluten-free digestives or other biscuits.
Storage
This mini egg tiffin keeps well in an airtight tin for up to a week.
In hotter weather, keep in a sealed container in the fridge to avoid a gooey mess. Let your chocolate tiffin come up to room temperature before serving.
Hints and tips
- Don’t turn your biscuits to sand. I like a mix of a fine crumb with some chunks. It’s there for texture and crunch.
- Press the mixture in well, filling the corners of the tin.
- Allow your mini egg tiffin to firm up before slicing. Use a sharp, heavy knife so you get a clean cut.
- If your golden syrup comes in a tin, warm a 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. This will make the transfer so much easier.
FAQS
It will last at least a week if stored sensibly. I find we usually eat it all before it can start to deteriorate!
You could, but I wouldn’t. It lasts well and is quick and easy to make, and the texture of the biscuit might suffer.
You can use white chocolate but you need to adjust the recipe. White chocolate is softer than dark or milk, so you would have to reduce the quantities of butter and syrup by about a third.
Rocky road is similar to tiffin, originating in the US. The main difference is the addition of marshmallows and sometimes other sweets and even popcorn. So I suppose you could think of this as mini egg tiffin or mini egg rocky road!
More mini egg recipes
We love mini eggs! Try these variations on the theme:
Easy Mini Egg Ice Cream – Soft and fluffy ice cream with a mini egg crunch
Three Ingredient Mini Egg Fudge – Simply irresistible
Chocolatey Mini Egg Brownies – A double chocolate treat
Easy Mini Egg Blondies – Simple and delicious
More Easter Recipes
- Easy Creme Egg Brownies – Effortless one-bowl brownies with delicious creme eggs
- Mini Easter cakes – The cutest teatime treats
- Creme egg cheesecakes – Stylish and easy
- Easy creme egg blondies – Striking and delicious
- Creme egg fondue – An indulgent pud
Mini Egg Tiffin
Ingredients
- 250 g mini eggs
- 250 g digestive biscuits
- 125 g butter
- 3 tbsp golden syrup
- 3 tbsp cocoa
- 300 g chocolate (mix milk and dark to taste)
Instructions
- Break up the mini eggs by sealing them in a plastic bag and then bashing with a rolling pin.250 g mini eggs
- Crush the biscuits so that you have a mix of fine crumbs and larger pieces. Do this in a plastic bag or in the food processor.250 g digestive biscuits
- Put the butter, syrup, cocoa and chocolate in a bowl or jug and melt in the microwave in short blasts. Alternatively, use a pan on the stove. Stir to form a smooth, glossy mixture.125 g butter, 3 tbsp golden syrup, 3 tbsp cocoa, 300 g chocolate
- Put the biscuits and mini egg pieces in a mixing bowl, reserving some of the larger pieces of egg for decoration. Add the chocolate mix and combine well.
- Line an 8" / 20cm square tin with cling film or parchment. Then fill with the tiffin mixture, pressing it into the corners and smoothing the top.
- Press the reserved pieces of mini egg into the top of the tiffin to decorate. Then chill in the fridge for two hours.
- Lift the tiffin out of the tin using the lining before cutting into squares with a sharp knife.
Notes
Hints and tips
- Don’t turn your biscuits to sand. I like a mix of a fine crumb with some chunks. It’s there for texture and crunch.
- Press the mixture in well, filling the corners of the tin.
- Allow your mini egg tiffin to firm up before slicing. Use a sharp, heavy knife so you get a clean cut.
- If your golden syrup comes in a tin, warm a 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. This will make the transfer so much easier.
Leave a Reply