Chocolate Orange Tiffin (aka Terry’s Tiffin)

This blog post is written in memory of a very special person. My Dad Terry passed away on June 11th. As I was growing up, my Dad was always encouraging and enjoyed sampling my baking. In more recent years he would enjoy various treats I would make for him and my step mum. Dad was only 74 when he died after contracting Covid. Before the disease took a turn for the worse we spoke on the phone. This was to be the last conversation I had with Dad and he asked me for a favour. He asked if I would bake the staff at the hospital some cookies to say thankyou for all they did for him. It was the least I could do to help. Dad then added that he would love some of my special tiffin for when he came out of hospital.

Sadly that was not to be as the following day Dad started to deteriorate and passed away only 4 days later. I wanted to carry out his wishes and although he didn’t get to have his tiffin, I made some for our family to eat after Dad’s funeral service. I also baked some cookies and took some Rocky Road through to the hospital with a batch each for the Covid Ward and the ICU. Although I was upset going back to the same place where I had seen Dad after he had died and to talk to staff who had looked after him, it was a pleasure to make the treats for them. They were so grateful and also took the time to chat to me, asking how I was as well as how the rest of my family were coping.

One of the batches of Tiffin I baked was a chocolate orange flavouted Tiffin using melted chocolate orange chocolate bars as well as mini Terry’s Chocolate Orange Segments which you can buy in those treat/ sharing bags. The reason why I chose chocolate orange was because my Dad’s name was Terry and he used to joke “That’s my chocolate because it says Terry on it!” And that was before Dawn French was on TV advertising saying “It’s not Terry’s, it’s mine!” Not only that but Terry’s chocolate oranges were originally made in York near where Dad lived for the last twenty eight years of his life and near where I live too!

If you would like to make your own version of Terry’s Chocolate Orange Tiffin, then here is the recipe:

Terry’s Tiffin

Makes 9-12 pieces, depending on how big you like them!

You need a 9″ square tin, greased and lined with baking parchment.

Ingredients: 100g melted unsalted butter, 25g soft brown sugar, 3 tbsp Sugar and Crumbs’ Chocolate Orange Cocoa Powder, 4 tbsp golden syrup, 400g chocolate orange chocolate (such as Dairy Milk orange or any chocolate bar flavoured with orange), 200g Digestive biscuits and a sharing pack of Chocolate Orange Segments.

  1. Put the melted butter, sugar, cocoa powder and golden syrup into a bowl and mix together until combined.
  2. Break the chocolate into pieces and melt in a heatproof bowl over simmering water or in the microwave in 30 second blasts.
  3. Put the digestive biscuits into a clear plastic bag and smash them into pieces with the end of a rolling pin. Try and get them in random chunks as this looks effective when you cut the tiffin up! Add in to the melted butter mixture and stir to combine. Chop the pieces of chocolate orange up and stir these into the mixture as well.
  4. Press this mixture carefully into the prepared tin, making sure it is level and filled to all four corners.
  5. Pour the melted chocolate over the top of the biscuit mixture and spread carefully.
  6. Chill in the fridge for half an hour and then slice into bars or pieces carefully. I’ve found the bars cut more easily if the knife is warm. Return to the fridge to finish off setting until needed.

I have found this Tiffin recipe is so adaptable. I’ve made other versions recently with Crunchie Bars and Maltesers and they have been really successful. Please note, some of my Tiffin photos were taken in a rush after a busy day and not of the best quality!

Happy Baking!

Love Sam xx

Malteser Mint Button Crispie Slices

We’re now on week eight, I think since the “lockdown” started.  I have still been able to bake but where there have been shortages I have managed to adapt or turn things around using what I have.  I have been baking regularly for friends in my small village as well as neighbours. On a few occasions Mr S and I have set up a stall outside my gateway so that they can come and get a few treats while socially distancing.  People have been kind and have only taken the right amount for their own household.  I was worried that there might be a few passers by helping themselves to the lot but so far I haven’t had that pleasure.  I think I won’t be able to do this again as there are more people out on the road and will take advantage of my good nature.

I’ve found that crispie slices have really come into their own during the pandemic as flour can still be a struggle to get.  My local supermarket is back selling plain flour but I had to order some self raising on Amazon a couple of weeks ago.  It was a German brand and it came with baking powder to add to sponge cakes, etc.  It was very expensive and I can’t believe I bought it but I am using it sparingly.  Crispie slices not having flour or eggs are great as I am always running out of eggs!

Anyone who knows me well will know I love anything mint flavoured. When I was doing my weekly shop I spotted some Malteser Mint Buttons.  Maltesers are another of my favourites and I can hoover them up like that Hungry Hippo game. I just had to get a bag of these and put them into some baking.  To go with it I found some mint flavoured dark chocolate bars and the idea for the Mint Malteser Buttons Crispies came about.  I originally was going to put them on the top of chocolate layer on the slice but I needed something to lace through the actual crispies as well/MINT MALTESER BUTTON CRISPIE SLICES

Makes 16 squares* or smaller if preferred.

Ingredients:
75g butter
150g sugar (I used granulated as I cant find caster sugar at the moment)
1 tbsp golden syrup
400g can condensed milk
75g Rice Krispies or Coco Pops
50g porridge oats
100g bar dark chocolate with mint (not fondant centred, has to have flavour or bits in it)
One pouch sized bag of Mint Malteser Buttons

For the topping:
200g dark mint chocolate (as before)

Please note: this is very rich and I assure you it is hugely calorific.  You can always cut the slices into smaller pieces.  Or if you don’t like mint, you could make a plain chocolate version.

You will also need a square cake tin with a loose bottom.  I used an 8″ (20cm) square one.  I line the base and sides of the tin with cling film before putting the mixture in so that it doesn’t stick to the sides. This makes it easier to get out of the tin after it is set.

How to make the crispie slices:

  • Weigh out your butter, sugar, golden syrup and condensed milk into a thick based pan.  Heat this gently until the sugar has dissolved and the butter has melted. 
  • Meanwhile, melt the 100g mint chocolate in your preferred way.  Break it up into chunks and either melt it in a glass bowl over a pan of simmering water or do it in the microwave.  I prefer to do this in the microwave.  I put the chocolate on high for one minute, take it out, give it a stir and return it to the microwave for a further 10 seconds. Repeat again.  Usually after 1 minute, 20 seconds is fine and it naturally melts the rest of the chocolate from the heat of the bowl. Add the chocolate to the condensed milk mixture.
  • Weigh out your cereal.  I used a mixture of Rice Krispies and porridge oats but you can use any cereal you want so long as it adds up to 125g.  Cheerios would work. Put all the cereal into a large mixing bowl and then pour in the chocolate mixture.  Mix it so it is well coated.
  • Mix in the Malteser Mint Buttons ensuring they are evenly spread.
  • Put the mixture into your prepared tin. Use the back of a spoon or a potato masher to level it out.
  • Melt the remaining 200g of mint chocolate in the same way as before.  Pour this melted chocolate on top of the crispie layer.
  • Put in the fridge to set. 
  • When set, cut the crispie into the number of slices you want.


  • If you have a go at these slices, please let me know how you get on with them. 

    Here they are all bagged up in packets of two for my neighbours to help themselves to.  I also tried to include them in #TwitterBakeAlong which I keep forgetting to join in with.  But silly me, I missed the deadline this week completely forgetting it was Bank Holiday Monday and I usually do my baking for a Sunday morning. Never mind!

    Happy Baking
    Love Sam xx

    Butterscotch, Peanut Butter and Marshmallow Bars

    When over in Canada staying with my brother and his family earlier on this year I noticed that there were these peanut butter and marshmallow bars for sale in a few of the coffee shops we visited. I must admit they were very large bars and looked double the size of a similar traybake type cake that you would see in the UK. I didn’t try any, which is unlike me as I have a terrible sweet tooth and get easily tempted by all the goodies on show.

    When I got back home to the UK I searched for a recipe so that I could try to bake these at home. As luck would have it, I found the recipe I was looking for in a Canadian baking book I had bought on my previous visit to Canada: Flapper Pies And A Blue Prairie Sky by Karlynne Johnston. Karlynne writes a blog called The Kitchen Magpie and she hails from the same part of Canada that I visited, which is Alberta. Karlynne’s recipe for Butterscotch and Chocolate Rainbow Marshmallow Dainties is a recipe based on the bars that she ate back in the 1970s. You can use either Butterscotch chips or chocolate chips to make these bars but Karlynne suggests using rainbow coloured mini marshmallows as they have “a slightly fruity taste that white marshmallows don’t have,” What’s more is that this recipe is a no-bake one, where the bars set in the pan in the fridge.

    I was pleased to be able to find some Chipits in a local Safeway (now there’s a name you don’t hear of in the UK anymore) including some butterscotch ones which were perfect for this recipe. But back home in the UK I couldn’t find any rainbow marshmallows in the supermarkets near me, only pink and white ones. They would have to do. I had all the other ingredients to hand.

    One cold and miserable Saturday morning I was meant to be tackling the humongous pile of ironing sat looking at me on the counter in the utility room. I ignored it and decided to make these instead. I got out my traybake tin, lined it carefully with cling film and found all the ingredients I needed. I raided the cupboard for hubby’s breakfast peanut butter, mentally planning to replace it next time I went shopping. I then remembered I also needed my American baking cups out. I’m sorry to have to say this but I really struggle with using cups for measuring out the ingredients as I’m convinced I’m not as accurate as I could be.

    After the traybake tin was prepared, I put peanut butter, butter and the butterscotch Chipits into a pan. I heated them gently on the hob until the mixture was melted and was smooth. I then added vanilla extract and cooled the mixture down. When cooled, I stirred in the marshmallows, some desiccated coconut and some Rice Krispies so that all the mixture was completely covered. Finally, the mixture was spooned into the tin and levelled out.

    I popped the traybake into the fridge to set. This took about three hours until it was ready to be cut into squares. The recipe made about 24 small squares which was more than adequate as they are very rich and indulgent. What I also didn’t realise was that the bars can easily be frozen which is useful to know. Always handy to have something to fall back on if you have people coming round that you can whip out of the freezer at the last minute. Only trouble is, they wouldn’t even get there in my house!

    A little treat for myself with a cup of tea that afternoon. I convieniently forgot I was meant to be on a diet!

    Happy Baking!

    Love Sam xx

    Cornflake Crispies.

    Chocolate Cornflake Crispies are always a popular treat with adults and children alike.

    I have a new favourite recipe book. It’s actually one I bought about 5 years ago and never got round to testing out any recipes. Mary Berry’s Baking Bible is a classic which millions of people use (including me) but Annie Bell’s Baking Bible is a fabulous book. It features many classics and traditional favourites but also includes special twists and more unusual bakes that we might not have heard of.

    I would like to be able to bake through the whole of the book but I don’t know if I will have chance to do this. I start off projects and then work gets busy . And life in general just takes over. So I’ll have a go and even if I bake some recipes I’ve never had a go at before, that’s a great start.

    I like to use a mixture of dark and milk chocolate in my crispies.  As it was nearly Easter I chose some pretty yellow spotty pastel cupcake cases from my baking stash.

    To begin with, I thought I would take one of the simplest recipes ever. One we always start off learning as children. Cornflake Crispies which Annie Bell describes as “an oldie, but a goodie, these remain a classic favourite of children, teenagers and a few grown ups. You can also make them using dark chocolate only, but the mix of milk and dark creates a good balance,” I agree, the presence of milk chocolate for children seems to work better although dark chocolate is delicious as well.

    This is what I chose to use when I made Cornflake Crispies at home a few weeks ago when it was Easter. I had some Cadbury’s Mini Eggs, which to me are seriously addictive. In fact, I’m really surprised there were enough to put in the crispies to turn them into Easter nests. Usually you’re meant to use Shredded Wheat to make them into a chocolate nest but I didn’t have any in the cupboard, only cornflakes.

    First, I melted a mixture of dark and milk chocolate in a microwave proof bowl, along with a small portion of butter. Once this had cooled down slightly, I folded in some cornflakes. Another version I have uses golden syrup as well but this wasn’t needed in this recipe. The chocolate I used was Tesco’s own brand and it works really well. I tend to get it in when it is on special offer.

    I spooned the mixture evenly among twelve cupcake cases which I had already put inside a muffin tin. Although the crispies is a no bake recipe, and sers in the fridge I always put them into a muffin tin so that they keep their shape. Before putting in the fridge I put some mini eggs on the top of the nest.

    I put the chocolate crispies into a muffin tin so that they keep their shape while they set in the fridge.

    One for me with a cup of tea!

    After an hour or so, the crispies had set in the fridge. We had them over the course of the Easter Weekend with cups of tea or instead of pudding. They didn’t last long. I just wish I had made double the amount!

    Happy Baking!

    Love Sam xx

    White Chocolate And Raspberry Fridge Cake.

    It’s been nearly two weeks before I broke up for the summer holidays but it’s taken me ages to get round to blogging this recipe.  My White Chocolate and Raspberry Fridge Cake turned out to be a real experiment.  It was the last day of term in the school I’d been working in on a long term supply placement.  I’d come home the night before wanting to bake two or three really gorgeous layer cakes for the staff to share.  By the time I’d got myself sorted I couldn’t face icing the cakes so I just thought of quick things that people would like. I’d originally wanted to bake a white chocolate and raspberry cake topping it with some Lind’t Dor White Chocolate and Strawberry balls. I had 12 in my baking stash, bought with 12 mint chocolate balls and 12 caramel ones from the Pick n’ Mix in the Lindt shop at the York Designer Outlet. But all my plans were also scuppered when I found 3 strawberry ones missing and 4 caramel ones had gone!  Both my children swore blind they hadn’t eaten them and I must be senile because I hadn’t counted them properly! One of these days I’ll get some chocolates made with disgusting flavours in the centres and trick them!

    So, what could I bake instead that wouldn’t take long to prepare?  I thought about a no bake cake as that could just set in the fridge while I baked something else.  I had white chocolate, Cadbury’s White Chocolate Fingers, digestive biscuits, double cream and a punnet of raspberries.  I had forgotten about the unopened pack of digestive biscuits lurking in the back of my baking cupboard from the last time I made Rocky Road.  Then the idea of a White Chocolate Fridge Cake came to me as soon as I saw the digestive biscuits.

    WHITE CHOCOLATE AND RASPBERRY FRIDGE CAKE

    Ingredients:

    500g good quality white chocolate (I use Green and Blacks or Lindt)

    3 large packets of Cadbury White Chocolate Fingers

    400g Digestive biscuits

    200ml double cream

    250g raspberries

    200g dark chocolate (good quality)

    First, weigh out all the ingredients.

    Then find a 20cm x 30cm traybake tin, preferably with a loose bottom and line it with cling film.  Make sure the cling film overhangs the sides of the tin.

    When you have done this, melt the white chocolate over a pan of barely simmering water or in the microwave.  If you are melting the chocolate in the microwave, put the chocolate in for a minute on high, then take out and stir. Repeat for another 20-30 seconds then take out and then continue stirring until the chocolate has completely melted. Allow to cool for a little.

    Stir in the double cream.

    Break up the Digestive biscuits and the white chocolate fingers into small pieces. Don’t crush them completely but leave them in little pieces to add texture.  Stir into the melted cream and chocolate mixture.  Fold in the raspberries.

    Tip the mixture into the prepared traybake tin and spread out with the back of a wooden spoon or a potato masher.  Put in the fridge to set for a couple of hours.

    Later on, if you want to have a topping on your fridge cake melt 200g of dark chocolate in the same way as the white chocolate.  Leave to cool slightly, then snip a tiny hole off a disposible piping bag.  Pour the melted dark chocolate into the piping bag then drizzle chocolate over the top of the fridge cake.

    Put back into the fridge to set for another half an hour.  When set, remove the fridge cake from the tin and slice into 16 pieces.  Best kept in the fridge until needed, though but I can guarantee it won’t last long.

     

    Happy Baking!

    Love Sam xx