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November 20, 2015 / mintcustard

Dark chocolate and ginger tiffin.

Dark chocolate and ginger tiffin.

Dark chocolate and ginger tiffin.

Dark chocolate and ginger tiffin.

I adore tiffin. It was one of my mum’s go to cake recipes as a child. She made it with the  biscuits from the biscuit tin so it was a game of culinary roulette when you took a bite. You might get a taste of Garibaldi, custard creme or the hot tang of a ginger nut. As the weather turns colder that ginger heat is great as a sweet treat. The addition of small chunks of crystallised ginger depth charge the chocolate square even further. I added a little Christmas bling, not because I feel you should start celebrating in November, simply so that I can post a recipe that you might like to add to your Christmas get together when December arrives.

Dark chocolate and ginger tiffin ingredients.

Dark chocolate and ginger tiffin ingredients.


175g digestive  biscuits

75g ginger nuts

50g crystallised ginger, cut into small dice

125g butter (melted)

1tbsp cocoa

1 tbsp golden syrup

150g/200g Dark chocolate, if this is too dark for your family then add in some milk chocolate too.

6″ x 6″ tin, buttered or lines with a double layer of cling film.

Golden bling to decorate the tiffin if you wish.

Dark chocolate and ginger tiffin, all blinged up!

Dark chocolate and ginger tiffin, all blinged up!

How to …

  1. In a mixing bowl, using the end of a rolling pin, crush the biscuits into crumbs. You could use the fill a plastic bag and whack with a wooden spoon method if you want. You could use a food processor but that takes all the fun out of it. Chop the ginger into small shards and add to the crushed biscuits.
  2. In a large saucepan melt the butter, cocoa and syrup together to make a sauce.
  3. Pour the chocolate sauce onto the biscuit crumbs and ginger pieces. Combine thoroughly.
  4. Tip the chocolaty rubble into a 6″ x 6″ tin and press down. Put into the fridge to set.
  5. Once set melt the chocolate and pour over the biscuit base. Sprinkle with the bling. Refrigerate once more until the chocolate is set. Cut into 16 pieces and serve. This is best served from the fridge as it is only the cold that holds it together.

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