What is it about chocolate refrigerator cake, Tiffin, especially these ginger and currant tiffin squares that everyone absolutely loves? I am guessing it is because most people, adults and children alike, can remember this cake either being made for them or bought at the local bakers/school fete/Christmas Fair at some point in time and absolutely loving it.
I came to it reasonably late in life (18, so missed it in childhood) when my History of Art A level teacher made it for our end of year summer party . How I loved Miss Grubb and her ability to be not only a brilliant teacher but a working artist in her spare time. She cooked too and dressed in an extensive collection of beautifully put together ensembles. My heroine! She was more friend than teacher to me (only 8 in our class ) and I think I am going to dedicate this recipe to her as I know she would love it. She is who I aspire to be like once I complete my teacher training course……
I am also submitting this recipe into the Tea Time Treats blogging event which is being hosted by not one but two great blogging friends. Karen @ Lavender & Lovage and Kate @ WhatKateBaked. They are taking it in turns to hold this event and the theme this month is “Ginger” and “Bonfire Treats”.
Being a latecomer to appreciating stem and crystallised ginger, I have now turned a corner and completely love it. What made me change my mind was Lindt’s Dark Chocolate with a hint of ginger. Ginger provides a warmth to chocolate that when used in the correct quantity, can add a spice note that is delicate and aromatic.
My Ginger and Currant Tiffin squares are adapted from a recipe for Javanese Ginger Squares in Green & Black’s Chocolate recipe book. I replaced the flaked coconut with currants because I love their chewy texture but if I had dried sour cherries to hand, ideally I would have used them or perhaps even dried cranberries for their sharp bite.
I have had a slab of this in the fridge for a week and it still tastes a good as the day I made it. This is definitely a treat that keeps well. I like to store it in the fridge so that it is perfectly chilled. That is the way I like to eat my chocolate too!
Ginger and Currant Tiffin Squares
Ingredients :~ Makes 24
400g dark chocolate
125g unsalted butter
425g/15fl.oz condensed milk
100g crystallised ginger
250g Gingernut biscuits
100g currants/dried sour cherries or cranberries
Method :~
Line a square baking tin with baking parchment.
Melt the chocolate in a bowl over a pan of simmering water.
Add in the butter to melt along with the condensed milk.
Crush the Gingernuts with a rolling pin in a zip lock/freezer bag.
Chop the crystallised ginger into small pieces.
When the chocolate mixture is melted, add in the biscuits and the ginger along with the currants.
Stir to combine.
Pour into the lined baking tin.
Chill for at least 4 hours, preferably overnight.
Decorate with a layer of finely sieved good quality cocoa.
Remove from the tin and place on a chopping board to cut into squares.
What a FABULOUS entry for the November Tea Time Treats challenge and Miss Grubb sounds like a sweetie too….I ADORE stem ginger and dark chocolate, and these Tiffin Squares have been bookmarked to make soon….lovely photos too! LOVE the addition of the sour cherries and the whole recipe is a prefect TEA TIME TREAT! Thanks so much for entering into the fun!
Karen
My pleasure Karen! I am a true ginger convert now XX
This looks like such an easy recipe, have never made Tiffin Cake, will give it a go. Looking forward too all the other Tea Time Treats too!!
It’s is so easy it beggars belief Ren!! x
Well done you for keeping this going for a whole week – that’s called willpower. I came to Tiffin late in life too and now I can never decide which is my favourite chocolate treat, Tiffin or brownies. These sound so delicious with the added ginger for heat and the cherries for sour – mmmmmm!
Thanks ! I am always amazed at how I never tire of trying out new Chocolate recipes….;)
Lovely jubbly – nice way to combine the warm flavours of ginger with a much loved traditional chocolate based cake. Great for Autumn, Halloween, Bonfire Night and the cold nights
Thanks Lynne, it is true the ginger flavour does add a warmth. Perfect for these chillier nights!
This looks great. I haven’t made this before. Your recipe has really turned out beautifully and looks so appetising…
Thanks Nazima, I tell you it’s as easy as can be! I gave away lots as one tray makes 24 squares of very rich chocolateyness! x