Category Archives: Baking

No Bake Tiffin with Mixed Fruit



I had some digestive biscuits leftover after making cheesecake recently. I was amazed that they had stayed relatively un-stale for so long so I decided to do something with them! I think that no bake cakes like tiffin are sort of de-constructivist; you take finished products (like biscuits and chocolate), break them up and re-form them into something new. How is that for recycling!


Melt 50g hard butter, 13g brown sugar and 1tbsp honey in a pot over a low heat.


Use a rolling pin or wooden spoon to bash up 120g of digestives in a bowl or a plastic bag. Roughly chop 75g mixed (dried) fruit and add to the digestives. Add the biscuits and fruit to the melted butter mix and combine.


Press into a (lined) loaf tin. Lining the tin (if you decide to) is definitely the most fidgety bit of this recipe. I have a really nice loaf tin and I am terrified of scratching the inside so I lined it with greaseproof paper. Maybe I need to learn to stop being so precious about my baking tins! As the tiffin does not get baked in the oven I actually used sticky tape to stick the greaseproof paper into shape!


Melt 100-150g chocolate. I melted my chocolate in a low oven (110C fan oven) as I have no microwave or appropriate heat proof bowl to create a double boiler. You can melt it whatever way you find easiest.


Pour the chocolate over the tiffin in the tin. Leave in the fridge for at least an hour to set.

Once the chocolate has set properly tip it out and slice. This is really easy if you have lined your tin!


Enjoy with tea!

Easy as a piece of cake!


Ingredients (approx. 8 pieces)

130g digestives

75g dried mixed fruit (or currants if you don’t have mixed fruit)

13g brown sugar

1 tbsp honey

100-150g chocolate (depending how thick you like it!)


Baileys Chocolate Cheesecake



I have been meaning to try this recipe for ages. I have had it bookmarked for months and regularly gazed at it longingly. Well, yesterday we had guests so I decided it was the right opportunity to give this cheesecake a whirl. I believe it was a success!

Because cheesecake does not need to be baked in the oven (this side of the Atlantic at least) it is actually quite a convenient thing to ‘bake’ when you have guests. I made this one in pieces over the course of the day, fitting it in around all the other things I had to do yesterday.


First off is the most fun job- bashing up half a packet of digestive biscuits in a plastic bag with a rolling pin! The biscuits are added to a pan of melted butter and then compressed into the base of the tin. I deliberately did not bash my biscuits into a fine pulp because I thought it might be nice to leave a few larger lumps. I think this was a mistake. So, I suggest you bash them up properly! The base goes into the fridge to ‘set’ for an hour at least.


Next is the most tedious task of the lot- you have to grate 100g of chocolate. This is not really a fun job, it takes ages and the chocolate wants to melt. Plus it just gets everywhere. Whilst grating it I considered that maybe the cake could live without chocolate but having now finished and consumed some of it I have changed my mind about that. Grate the chocolate, it is worth it in the end!


Next I learnt the truth about how unhealthy cheesecake really is! Heh heh! 600g of cream cheese is a lot, plus a big packet of double cream, 100g icing sugar (the recipe called for 100ml but this seems to be a typo and it should be 100g). sometimes it is good to make your own food just to see exactly how much ‘bad’ stuff goes in there! I am not saying that people should not eat cake or sweets, but it is a good deterrent when you are considering having seconds or thirds! By the way I obviously doubled the amount of Baileys called for in the recipe and I would suggest you could even double it again. Look how yummy it looks mixing into the cream cheese.


So you have already beaten the cream cheese, icing sugar and baileys together. Now fold in the whipped cream and grated chocolate then pour onto the base. Refrigerate for a couple of hours, carefully remove the tin and serve!


This cake was so tasty and even though it is a bit finnicky to make it is not actually difficult so it is a good cake for entertaining. I bought half fat cream cheese out of habit and worried it might not be thick enough. After a few hours out of the tin the whole cake was sagging a little but not that badly really so I think it was an acceptable substitution.


Mmm, looking at all these pictures of it is making me want another slice now…


Original recipe here.