Prep time 20 minutes, serves 10-12
230g of 70% cocoa plain chocolate
85g unsalted butter
1 tbsp golden syrup
15 ginger biscuits
10 morello cherries
5 pieces of stem ginger in syrup
20cm square baking dish
Cling film to line the dish
Bring to the boil 300ml of water in a pan. Turn the heat down to a simmer, place a glass bowl on top, making sure it doesn’t touch the water.
Break the chocolate into the bowl, add the butter, syrup and heat for 5-6 minutes.
In a separate bowl, break the ginger biscuits into chunks, halve the cherries and cut the ginger into small squares. Stir the melted chocolate – it should be a silky texture.
Remove from the heat and allow to cool. Then, add to the biscuit mixture and combine. Line the dish with cling film, ensuring there is excess over the edge and pour in the mixture. Flatten, pushing the mix into the corners – now chill for 2 hours.
When set, lift the cling film to release the tiffin. With a sharp knife, cut the tiffin into strips and serve.