An easy treat to make and especially good at *Christmas time.
This recipe uses stem ginger which has been preserved in syrup in a jar. Don’t discard the remaining syrup – it will keep in the jar for ages and can have many uses.
Makes about 12 pieces
100g whole almonds or cobnuts
250g of best chocolate broken into pieces – it can be milk or plain or a mixture of both
250g stem ginger – drained from the syrup in the jar and chopped into small chunks
3 tbsp ginger syrup from the jar
100g ginger biscuits, crushed into chunky pieces with a rolling pin
A generous pinch of sea salt flakes
You will also need some greaseproof paper or baking parchment.
Preheat the oven to 180c and line a dish approx. 20cm x 20cm with some greaseproof paper or baking parchment.
Spread the nuts on a baking tray and bake in the preheated oven for 8-10 minutes.
Let them cool and then use a sharp knife to chop them roughly (into about 4 pieces per nut).
In the meantime, put the chocolate into a heatproof bowl and set it over a pan of gently simmering water. Don’t let the bowl get too hot as it may cause the chocolate to “seize” which will make it unusable. Give the chocolate a stir occasionally until it is smooth and completely melted.
Add the chopped nuts, chopped stem ginger, ginger syrup, crushed biscuits and the sea salt flakes to the melted chocolate and stir well.
Turn the mixture into the prepared dish and leave it to cool and solidify for about an hour.
Cut the cake into rough squares to serve it. It will keep well, wrapped in the paper or in an airtight container in a cool place, for about a week.
*For more Christmas food ideas see Sherbhert Christmas Food and Need to talk about Christmas Food?
