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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
