I love a tiffin and I’ve been thinking about how I can make it more Christmassy. So I thought about making it into the shape of a wreath. A Christmas Tiffin Wreath! It’s a great alternative to Christmas cake. Plus it’s fun to make!
What is a tiffin?
If you are not sure what a tiffin is, it’s one of those non-bake refrigerator luscious treats that you can nibble at any time of the day! A tiffin consists of crushed biscuits, like rich tea. I find rich tea gives the tiffin a better texture than digestive biscuits. Then you have cherries, cocoa, golden syrup, and some brown sugar. You can include raisins as well if you wish. I didn’t for this Christmas Tiffin Wreath recipe, but I might include them next time I make it!
Bundt Tin
What makes this tiffin different from your everyday tiffin is that it’s made in a *Bundt Tin so you get that wreath shape instantly. This is a similar tin to what I used. My one is currently not available at Amazon.
Ingredients For a Christmas Tiffin Wreath
- 400g Rich Tea Biscuits
- 400g Glace Cherries
- 100g Organic Alkalised Cocoa Powder
- 400g Golden Syrup
- 200g White Chocolate
- 80g Soft Brown Sugar
- 400g Butter
- 300g Dark Chocolate
- 300g Milk Chocolate
- Wreath Decorations – I used coloured chocolate balls
Method
- Double layer the Bundt Tin with clingfilm.
- Crush Rich Tea biscuits inside a bag with a rolling pin. Leave some chunky pieces and mix in the glace cherries.
- Melt butter, golden syrup and cocoa powder in a saucepan.
- Take off heat once melted and stir in crushed Rich Tea biscuits and the glace cherries.
- Pour mixture into Bundt Tin. Chill in fridge for 6 hours or preferably overnight.
- Use the clingfilm to help you lift out the Tiffin Wreath from the Bundt Tin. Place on a cooling rack over a roasting dish. Then you are ready to decorate.
- For the Christmas Tiffin Wreath decoration: Melt the Milk and Dark chocolate in a glass bowl that is placed on a saucepan of simmering water. Once melted leave to cool for 5 mins before pouring all over the Tiffin Wreath. The roasting dish will catch any excess melted chocolate.
- Place the Tiffin Wreath back in the fridge so the chocolate can harden. Leave it on the cooling rack over the roasting dish.
- Once the chocolate on the Tiffin Wreath is hard, you are ready for the last layer of decoration. Melt the white chocolate in the same way as the milk and dark. Pour over the wreath and leave it to drip down the side. Add your decorations while the white chocolate has not set. I sprinkled over freeze dried raspberries and chocolate balls. You can add icing holly or Christmas decorations if you wish.
Making a Tiffin Wreath – Step by Step
It tastes amazing and will keep for 4 days in an airtight container. You can get at least 25-30 portions from this size of tiffin. Depending on slice thickness of course! Optional extras – add raisins to your mix.
