Rich Chocolate, Morello Cherry & Stem Ginger Tiffin

image copyPrep time 20 minutes, serves 10-12

8 oz of 70% cocoa plain chocolate
3 oz unsalted butter
1 tbsp golden syrup
15 ginger biscuits
10 morello glacé cherries
5 pieces of stem ginger
20cm square baking dish

Heat a little water in a pan, then place a glass bowl over the top, making sure it doesn’t touch the water. Break the chocolate into the bowl, add the butter and syrup and allow to melt. In a large glass bowl, break the ginger biscuits into chunks. Halve the cherries, cut the ginger into small squares, and add to the bowl. After about six minutes stir the melted chocolate with a wooden spoon – it should have a silky texture. Remove from the heat and allow to cool, then add to the biscuit mixture and combine well. Line a dish with some cling wrap, making sure there is excess over the edge, then pour in the mixture. Smooth and flatten, pushing the mix into the corners of the dish – this is best done with a potato masher – then place the dish in the fridge and allow to set for two hours. When set, gently lift the cling wrap by the edges to release the tiffin from the dish. With a sharp knife, cut into strips, and serve.

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