We make this all the time. As usual I was out of all the yummy bits you usually put into the chocolate and then I had an idea…..ginger! I had a pot of crystalised ginger in the cupboard, so I cut them up into small bits and added it to the chocolate mix.
The result was really surprising and so grown up. It will be my special easy pudding for 2012 our Jubilee year!
- 250g/8oz digestive biscuits (by the way, I was also out of plain digestives, but chocolate coated ones just made it even better!)
- 150g/5oz milk chocolate
- 150g/5oz dark chocolate
- 100g/3½oz unsalted butter
- 150g/5oz golden syrup
- 4 balls of crystalised ginger in syrup (drain away the syrup)
- Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
- Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!)
- Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
- Remove the bowl from the heat and stir in the broken biscuits, and ginger.
- Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
- Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
- Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!