April 2, 2013 by marksetchfield
Preparation time 20 minutes, serves 10-12
8 oz of 70% cocoa chocolate
3 oz unsalted butter
1 tbsp golden syrup
15 ginger biscuits
10 Morello glacé cherries
5 pieces of stem ginger
Chef says: This is one of my favourite childhood sweets, it’s easy to make, and there’s no baking involved. It’s a great recipe to make with kids. I love the richness of the chocolate with the ginger, but you can try apricots or other dried fruit instead.
Heat some water in a pan and place a glass bowl over the top. Break the chocolate into the bowl, add the butter and syrup, allow to melt. In a large glass bowl, break up the ginger biscuits into small pieces. Halve the cherries and cut the ginger into small squares and place in a bowl. After about six minutes, the chocolate should have melted. Stir with a wooden spoon – the mixture should be a silky texture. Remove from the heat and allow to cool. Combine the chocolate with the remander of the ingredients. Line a square dish with some cling film, making sure there is excess over the edge. Pour in the mixture the dish. Flatten the mix into the corners – this is best done with a potato masher. Once the mixture is flat and even place in the fridge and allow to set for two hours. When the chocolate has set, gently pull the cling film to release the Tiffin. With a sharp knife, cut into small strips, and serve with a strong espresso. delicious!