The easiest of treats to make, these no-bake fridge cake treats make the best last minute gifts. Or great for those guests who just happen to drop in at this time of year. Tiffin is one of mine and my families firm favourites.


I made these particular ones for our Christmas Jumper day in aid of Marie Curie. A friend had made delicious, boozy cherry brownies and between us I like to think we helped people get into the Christmas spirit. There is something about cherries and chocolate that really reminds me of Christmas, I don’t even know why but it is one of my favourite flavours. Have you ever tried Mon Cheri? They were always around at Christmas in Germany and still remain my Dad’s favourite chocolate, although not widely available here in the UK. Essentially they are a cherry contained in a dark chocolate shell filled with kirsch – what is there not to like?

As with all of the best recipes this one is a slightly tweaked version of my mum’s recipe. We have been making it for years. I have dressed these up to look like mini Christmas puddings but to be honest I make it all year around in a 20cm tin with the chocolate poured on top. Everyone that has tried this has loved it so I thought it was about time to share it. I have given the method for both making it as a traybake and also the cute little Christmas pudding treats.



Makes about 25 mini Christmas puddings 

  • 200g Digestive biscuits
  • 125g Dried fruit (I love a mix of dried morello cherries, raisins and sultanas)
  • 120g Unsalted butter
  • 55g Golden syrup
  • 30g Cocoa powder
  • 100g Dark chocolate
  • 100g Milk chocolate
  • 100g White chocolate


Line a baking sheet with baking parchment.

Roughly bash the biscuits in a bowl – you don’t want the crumb to be too fine (see photo above). Add the chopped fruit and cocoa powder to the bowl.

Melt the butter, golden syrup in a small saucepan and pour over the biscuit/ fruit mix and stir together.

Take a spoonful of the mix and squeeze it in your hand firmly until a ball is formed then place on the baking sheet. After you have used all the mix pop the tray in the fridge for about 15 minutes until they have firmed up.

In the meantime melt the dark and milk chocolate in a bowl over a barely simmering saucepan of water.

Take the tiffin out of the fridge and cover each ball with chocolate, putting them back on the tray and into the fridge to set when all are covered whilst you melt the white chocolate.

Pipe (or spoon) a small amount of white chocolate onto each ball and top with some edible holly sprinkles before chilling for a few hours in the fridge.


If you want to make squares (i.e. it isn’t Christmas) then use a 20cm square tin lined with cling film. Just spread the mix into the tin pressing down firmly with a spoon before covering with the melted chocolate and chilling for a few hours or overnight.

The mix may not feel like it is coming together but don’t worry it will when you squeeze it together or press into the tin firmly.



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