Mince pie tiffin bites
Makes: 36 bites
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Mince pie tiffin bites
Who doesn't love a cut-and-come-again fridge cake? This one is packed with booze-soaked dried fruit, and chopped up mince pies instead of biscuits
Makes: 36 bites
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
154Kcal
Fat
9gr
Saturates
5gr
Carbs
15gr
Sugars
11gr
Fibre
1gr
Protein
2gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g skin-on almonds
- 85g glacé cherries, quartered and rinsed
- 55g dried cranberries
- 2 tbsp brandy (or orange juice)
- 125g butter
- 100g golden syrup
- 20g cocoa
- zest of 1 orange
- 150g dark chocolate, chopped (50%-72% cocoa solids)
- about 275g mince pies (roughly 5) - use vegetarian and/or gluten-free mince pies if required
For the topping
- 200g milk chocolate, chopped (or 100g milk plus 100g dark)
- 3 tbsp double cream
Step by step
Get ahead
The tiffin keeps for up to 2 weeks in an airtight container in the fridge, or can be frozen.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toast the almonds for 5 minutes then leave to cool. Put 60g of cherries, 40g of cranberries and the brandy (or orange juice) in a small bowl and leave to soak. Roughly chop the rest of the glacé cherries and cranberries and set aside for the topping. Line a 20cm square cake tin or baking dish with baking paper.
- Put the butter, syrup, cocoa, orange zest and a pinch of salt in a large saucepan and heat, stirring, until smooth. Stir in the chopped dark chocolate well, remove from the heat and leave to melt fully.
- Stir in the brandied fruits, the toasted almonds and finally the broken-up mince pies, folding them in gently. Tip into the lined tin or dish, level the top, cover and chill for 1 hour or until set.
- Place the chocolate and cream for the topping in a heatproof bowl set over a pan of barely simmering water; leave to melt. Remove from the heat and stir until smooth. Pour over the tiffin and smooth out. Scatter with the reserved chopped cherries and cranberries. Chill for at least 2 hours until firm. Slice into squares to serve. The tiffin keeps for up to 2 weeks in an airtight container in the fridge, or can be frozen.
