Dark Chocolate and Ginger Tiffin

You will need:

110g of butter

2tbsp of caster sugar

Syrup from a jar of stem ginger in syrup

4tsp of cocoa powder

100g of rich tea biscuits

125g of raisins

1 handful crystallised ginger

225g of dark chocolate

Chop the crystallised ginger and gently crumble the biscuits and add this into a large bowl. Add the raisins and mix.

In a saucepan, melt together the butter, sugar, cocoa powder and 2tbsp of the syrup from a jar of stem ginger in syrup until well combined. 

Pour this over the raisin and ginger mixture. Use a spatula to stir the mixture, try to ensure that everything is coated in the chocolate syrup.

Line a square tin with cling film. Gently tip the contents into the tray and press the mixture down so that is in compact.

Gently melt the dark chocolate and pour over the biscuit mixture, using the back of a spoon to spread it out evenly.

Place this in the fridge for an hour (or until the chocolate sets). Slice into small pieces to serve.