The Best White Chocolate, Cranberry & Ginger Tiffin (Gluten Free, Vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: serves 6Category: Desserts
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This is a delicious dessert that is really quick and simple to make. The flavours used in this give it a really festive feel but you could change them up if preferred in order to enjoy it at any time of the year.

It is such an easy recipe to make and really convenient as it doesn’t need baking. You can keep this in the fridge once it has set but I personally prefer it stored in the freezer as it not only gives the tiffin a firmer texture but helps it to last longer.

I have called this ‘tiffin’ which is a little bit of a stretch so maybe ‘fridge cake’ would have been a more fitting title. I am a huge fan of ginger so like to use ginger biscuits in this, however, you could just use digestives if you aren’t the biggest fan especially as this recipes includes stem ginger too.

You could make this recipe using ‘milk’ or dark chocolate instead of white and even with dairy containing chocolate and butter if you don’t have a dairy free diet.

I use a brownie tray that is 8″ x 8″ for this but you could use a different sized tray if needed, the slices of tiffin may just end up being slightly thicker or fatter. I slice this into six slices but you may prefer to cut it into more.

If you are a fan of these flavours you might like my Christmas Cookie recipe which can be found here.

Ingredients

metric
imperial
  • 250g 1 + 1/2 cups dairy free white chocolate
  • 200g 1 + 3/4 cups free from ginger biscuits
  • 100g 1/2 cup dairy free butter
  • 4 tbsp golden syrup
  • 1 handful dried cranberries
  • 1 handful shelled pistachios
  • 1/2 handful stem ginger
  • pinch cinnamon

Method

  1. Crush the ginger biscuits into pieces, don't worry if they are not all the same size, and add to a large mixing bowl
  2. Roughly quarter the pieces of stem ginger and add to the bowl along with the cranberries, shelled pistachios and cinnamon
  3. Place the white chocolate, golden syrup and butter in a bowl and melt using a Bain-Marie, stirring occassionally to bring all of the ingredients together
  4. Scrape the melted chocolate mixture into the bowl containing the other ingredients and mix well, ensuring everything is well combined and the ingredients are well distributed throughout
  5. Empty the mixture into an 8" x 8" brownie tray lined with parchment paper and use the top of a spoon to spread it into each corner and flatten out the top
  6. Scatter with any additional toppings and place in the fridge to set for a minimum of one hour

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