Can you tell I have a new cook book? I could not resist Hugh Fernley Whittingstall’s “Three Good Things” and as my poor husband has been dragged into the office on a Saturday morning with some colleagues , I made them some of his Tiffin. I have always been a bit partial to it since childhood when my Mum made it with mixed fruit, any biscuit and cocoa was the ingredient not a bar of chocolate. Her version works just as well and is topped with melted chocolate.
But here is Hugh’s version. To be honest you could bung anything into the mix and would still taste yummy but this version with the heat of ginger is distinctly adult!
400g dark chocolate ( I used cheap coop version nothing fancy)
300g crushed digestives
150g chopped crystallised ginger
2 table spoon golden syrup
First melt the chocolate, syrup and butter in a bowl over a pan of simmering water.
Stir in biscuits and ginger
Pour into lined 20 cm x 20 cm tin
Leave to cool then refrigerate until solid
Cut into portion size of your choice.