Chocolate and Ginger Tiffin

This recipe is one I have modified from one in Mary Berry's 'Aga Book'. However, you will not find it by this name in there. I am a great fan of Mary Berry, but I have to say I fail to grasp why a tiffin-like treat with no nuts whatsoever in should be called 'Aunt Moll's PRALINEs'. I'm sure there is an excellent reason, but until I find that reason I will stick with a more conventional name. Anyhow, they taste great, especially with my fiery addition of ginger to give it a bit more interest. My tip is to crush the digestives VERY fine, to almost a powder, otherwise the pieces just fall apart. Makes about 32 pieces.

Ingredients:

  • 225g digestive biscuits
  • 1tbsp golden syrup
  • 100g butter
  • 200g snipped dried apricots, raisins, prunes and sultanas mixed
  • 175g dark and milk chocolate mixed (depending on how dark you like chocolate)
  • 1 'ball' of ginger from a jar, and if possible a little of the syrup it is kept in

Method:

1. Line a 20cm square tin with greaseproof paper

 

2. Crush the digestive biscuits to a powder

 

3. Melt together the butter and syrup in a saucepan

 

4. Add the dried fruit, biscuits and ginger - cut up very fine - and stir well

 

5. Tip into the prepared tin, level out and leave to set

 

6. Melt the chocolate (if using milk and dark, stir together) 

 

7. Pour the chocolate over the biscuit base and leave to set

 

8. When completely cold, cut into 32 pieces and store in the fridge