Christmas Tiffin

christmas tiffin package

Its official…. its Christmas time! How do know this? Because the Pret Christmas Sandwich has hit the shelves of course.

For most people it’s the crunch of frost under foot or the sweet earthy smell of roasting chestnuts on Oxford Street that signal the start of the festive season. But, for me it’s this epic sarnie that gets me in the Ho-Ho-Holiday mood.pret-sandwich.jpg

I treated myself to a chunk of Prets Christmas Tiffin to follow-up my roast-turkey-with-all-the-trimmings-sandwich. Packed with nuts, berries and orange oil all smothered in a rich blanket of white chocolate….well, I just had to make a batch ASAP.

Forget faffing about with pastry and mincemeat while sweating over the oven. If you want a yummy-yuletide treat then you’re just a chop/ melt/ stir and pour away. Stacked in a cellophane bag and tied up with a pretty bow, they also make an excellent gift. You’re welcome.

christmas tiffin close up


Christmas Tiffin ( adapted from here )

200g dark chocolate
100g unsalted butter
3 tbsp golden syrup
100g digestive biscuits
100g mixed roasted nuts, roughly chopped
80g mixed vine fruits ( including cranberries if possible )
1 Tspn Orange Oil

250g white chocolate
A handful of pistachios, roughly chopped
A handful of cranberries


Grease and line a 20cm square baking tin with baking paper.

Place the dark chocolate, butter, golden syrup and orange oil in a heat-proof bowl and melt over a pan of simmering water. You can do this in the microwave on low power if you like. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.

Place the biscuits in a freezer bag, seal and crush with a rolling-pin so that you have mainly crumbs with a few larger pieces of biscuit.

Mix the crushed mixture, chopped nuts and vine fruits into the melted chocolate and stir until everything is coated. Dollop and press into the prepared tin. Place in the fridge while you get on with the topping.

Melt the white chocolate as before, dollop and smooth over the biscuit base and scatter with pistachios and cranberries. Refrigerate for 1-2 hours before cutting into wedges or squares.

Love Lemony x

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