Chocolate, ginger and cherry tiffin recipe
- Makes 12 squares
- 10 mins to prepare and 5 mins to cook, plus chilling
- 367 calories/serving
- 100g butter
- 300g milk chocolate, broken into pieces
- 50g golden syrup
- 300g pack ginger nut biscuits
- 200g punnet cherries, 12 reserved, rest destalked, pitted, and halved
- 75g white chocolate, broken up
- In a saucepan over low heat, melt the butter and 150g of the milk chocolate with the golden syrup, constantly stirring; set aside.
- Line a 20cm square tin with nonstick baking paper.
- Blitz half the biscuits to fine crumbs in a food processor.
- Add the remaining biscuits and pulse briefly into 1-2cm pieces.
- Tip the biscuits and cherry halves into a bowl and pour the melted ingredients.
- Mix well, spoon into the tin, press the corners, and level the top.
- Bring two small saucepans of water to a boil.
- Put the remaining milk and white chocolates in 2 separate heatproof bowls and place each over a pan of simmering water, making sure the water doesn’t touch the bowl, and heat until melted.
- Spread the milk chocolate over the surface of the tiffin. Drizzle over the white chocolate and use a skewer to mix the two colors in a marble effect.
- Evenly space 12 cherries on top so they will be in the middle of each square when you cut them later.
- Chill for at least 2 hrs to set, then cut into 12 squares. Will keep it for a week in the fridge in a covered container.
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