Ginger Date Chocolate Slice Recipes

CHOCOLATE & GINGER REFRIGERATOR SQUARES

Steps:

• Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
• Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.

DATE AND GINGER DARK CHOCOLATE SLICE

Steps:

• Melt the chocolate in the microwave on a low setting, stirring every 20-30 seconds.
• Spread the chocolate evenly over the slice mixture and refrigerate until topping is set.
• Remove from heat and stir in vanilla and ground ginger.
• Pour mixture over rice bubbles in large mixing bowl. Stir until combined. Press mixture firmly into pan.
• Melt the chocolate in the microwave on a low setting, stirring every 20-30 seconds.
• Spread the chocolate evenly over the slice mixture and refrigerate until topping is set.About 1-2 hours. .

GINGER DATE CHOCOLATE SLICE

Steps:

• Grease and line lamington tin, 26 x 16 cms.
• Combine butter, sugar, dates and ginger in pot.
• Cook over medium heat till butter melts and dates are soft.
• Transfer to a bowl, ad cornflakes.
• Mix well and press into tin.
• Refrigerate till firm, at least an hour.
• Melt choc and extra butter together - I do this in the microwave.
• Spread over slice, allow to set.
• Cut into squares to serve.

GINGER & WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Melt 1 tbsp butter in a small pan, then stir in ½ tbsp flour to create a wet paste. Brush it over the inside of a 9-inch bundt tin. Put the remaining butter, sugar, treacle and golden syrup in a pan set over a medium heat and stir until everything has melted together. Leave to cool a little.
• Pour the mixture into a large bowl and whisk in the eggs and milk. Fold in the stem ginger, remaining flour, salt, ground ginger, cinnamon and bicarb. Tip into the prepared tin and bake for 40-45 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
• To make the icing, whisk the milk, ginger syrup and icing sugar together. Melt the chocolate in a heatproof bowl in the microwave in 1-min bursts. Leave to cool a little, then whisk into the milk mixture. Spoon the icing over the cake, then decorate with the crystallised ginger pieces.