Chocolate, ginger and cherry tiffin recipe

• Makes 12 squares
• 10 mins to prepare and 5 mins to cook, plus chilling
• 367 calories/serving

Ingredients

• 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

Method

1. In a saucepan over low heat, melt the butter and 150g of the milk chocolate with the golden syrup, constantly stirring; set aside.
2. Line a 20cm square tin with nonstick baking paper.
3. Blitz half the biscuits to fine crumbs in a food processor.
4. Add the remaining biscuits and pulse briefly into 1-2cm pieces.
5. Tip the biscuits and cherry halves into a bowl and pour the melted ingredients.
6. Mix well, spoon into the tin, press the corners, and level the top.
7. Bring two small saucepans of water to a boil.
8. 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.
9. 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.
10. Evenly space 12 cherries on top so they will be in the middle of each square when you cut them later.
11. 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.