Dark Chocolate and Ginger Tiffin
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 125 g Digestives (crushed)
- 150 g Ginger Nut Biscuits (crushed)
- 300 g Dark Chocolate (broken into pieces)
- 100 g Butter (cubed)
- 150 g Golden Syrup
- 1 tsp Cocoa Powder
- 2 tsp Caster Sugar
- 1 Ball Stem Ginger in Syrup (finely chopped)
- 200 g Dark Chocolate (broken into pieces)
- 100 g White Chocolate Chips
- 50 g Crystallised Ginger (finely chopped)
Method
- Line a 20cm (8") Square baking tin with clingfilm, making sure the clingfilm overhangs the edges.
- Place the crushed biscuits in a large bowl.
- Place the dark chocolate, butter, golden syrup, cocoa powder, and caster sugar in a microwave-safe bowl and microwave in 30-second bursts until melted.
- Pour the melted chocolate mixture onto the crushed biscuits, add the chopped stem ginger, and mix to combine.
- Press the tiffin mixture into a 20 cm (8") square baking tin lined with clingfilm. Pack it down firmly with a back of a heavy metal spoon. Put it in the fridge while you make the topping.
- Melt the dark chocolate for the topping in the microwave (in 30-second bursts), then spread onto the tiffin base. Sprinkle over the white chocolate chips and crystallised ginger. Place it in the fridge to set for at least 3 hours.