Mary Berry Chocolate Tiffin Recipes

CHOCOLATE TIFFIN

Chocolate tiffin image

Go all out and treat yourself to these chocolate tiffin slices, full of milk and dark chocolate, raisins and biscuit. Be warned: they won't last long!

Provided by KTibbetts85

Categories Afternoon tea, Treat

Time 20m

Yield Serves 12-15

Number Of Ingredients 8

Ingredients

150g butter, cubed, plus extra for the tin
3 tbsp caster sugar
3 tbsp golden syrup
6 tsp cocoa powder
225g biscuits, crushed
handful of raisins
110g milk chocolate
110g dark chocolate

Steps:

Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.

Nutrition Facts : Calories 266 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium

MARY BERRY'S CHOCOLATE CUPCAKES

Mary Berry's Chocolate Cupcakes image

These delightfully tender Mary Berry chocolate cupcakes are a real treat to bake up for any occasion, or just because you're craving some chocolate! Your chocoholics in the family will love the tasty cupcakes, especially when topped with rich chocolate buttercream frosting!

Provided by Angela

Categories cake Copycat Recipes Cupcakes Dessert Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1/4 cup water ((boiling))
1/2 cup cocoa powder
3 large eggs
12 Tbsp unsalted butter ((1 1/2 sticks, softened to room temperature))
3/4 cup sugar
1 cup self-rising flour
1 tsp baking powder
1 batch chocolate buttercream ((use mine or store bought frosting))

Steps:

Preheat oven to 400°F (204°C) and line your muffin tins with cupcake liners, enough for 12 cupcakes.
Sift your cocoa powder into a large mixing bowl.
Using your microwave or sauce pan heat water to boiling.
Pour the boiling water carefully into the mixing bowl with the cocoa powder.
Using a spatula or whisk combine the water and cocoa powder into a chunky, slightly dry paste. Add the softened butter, use a hand mixer or beat by hand until mixed well. Next, add the eggs and mix again.
Add the sugar, flour, and baking powder and thoroughly combine to make the batter.
Divide your batter evenly into 12 cupcake liners to 2/3 to 3/4 full. Bake at 400°F (204°C) for 12 to 15 minutes or until an inserted toothpick comes out clean.
Remove from oven and allow to cool in the muffin tin for a few minutes before transferring to a wire cooling rack to cool completely.
When cupcakes are fully cooled make your buttercream and pipe on to apply, then garnish with chocolate sprinkles, funfetti, or coarse sugar. Serve and enjoy!

Nutrition Facts : Calories 213 kcal, Carbohydrate 22 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 77 mg, Sodium 21 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 5 g, ServingSize 1 serving

GRANDMA'S ORIGINAL TIFFIN

Grandma's original tiffin image

Crunchy, chocolate and delicious, in one bite.

Provided by annabelroderick

Time 30m

Yield Makes Squares

Number Of Ingredients 0

Ingredients

Steps:

Line a baking tin with greaseproof paper.
Crush the biscuits in a sandwich bag,using a rolling pin.
Melt the syrup,sugar and margarine in a saucepan.
Then make sure everything has melted, then remove from the heat. Add the cocoa powder and vanilla essence and stir well and add the crushed biscuits.
Pour into the baking tin and cover with melted chocolate. Chill in the fridge for 45 mins then eat!

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