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You are here: Home / Tea time treats / Ginger & Currant Tiffin Squares

Ginger & Currant Tiffin Squares

October 20, 2011 by Laura Scott 12 Comments

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 :~

  1. Line a square baking tin with baking parchment.

  2. Melt the chocolate in a bowl over a pan of simmering water.

  3. Add in the butter to melt along with the condensed milk.

  4. Crush the Gingernuts with a rolling pin in a zip lock/freezer bag.

  5. Chop the crystallised ginger into small pieces.

  6. When the chocolate mixture is melted, add in the biscuits and the ginger along with the currants.

  7. Stir to combine.

  8. Pour into the lined baking tin.

  9. Chill for at least 4 hours, preferably overnight.

  10. Decorate with a layer of finely sieved good quality cocoa.

  11. Remove from the tin and place on a chopping board to cut into squares.

I suggest that you keep it in a Tupperware in the fridge. It will be good for at least a week if it lasts that long! I think it also makes a great gift, packed into a little box or bag. Mine will be going over to a friends as my offering to their 10 year wedding Anniversary party!

 

 

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Related

Filed Under: Cakes, chocolate, Family food, Puddings, School lunchbox ideas, Tea time treats, Vegetarian dishes Tagged With: baking, biscuit cake, crystallised ginger, currants, dark chocolate, Gingernut biscuits, refrigerator cake, tea time treat, Tiffin, unsalted butter

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Comments

  1. Karen says

    October 20, 2011 at 3:14 pm

    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

    Reply
    • laura says

      October 20, 2011 at 3:21 pm

      My pleasure Karen! I am a true ginger convert now XX

      Reply
  2. Ren Behan says

    October 20, 2011 at 3:14 pm

    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!!

    Reply
    • laura says

      October 20, 2011 at 3:20 pm

      It’s is so easy it beggars belief Ren!! x

      Reply
  3. Choclette says

    October 20, 2011 at 3:25 pm

    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!

    Reply
    • laura says

      October 21, 2011 at 1:15 pm

      Thanks ! I am always amazed at how I never tire of trying out new Chocolate recipes….;)

      Reply
  4. HonieBuk says

    October 21, 2011 at 10:25 pm

    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

    Reply
    • laura says

      October 24, 2011 at 9:52 am

      Thanks Lynne, it is true the ginger flavour does add a warmth. Perfect for these chillier nights!

      Reply
  5. working london mummy says

    October 22, 2011 at 8:58 pm

    This looks great. I haven’t made this before.  Your recipe has really turned out beautifully and looks so appetising… 

    Reply
    • laura says

      October 23, 2011 at 3:40 pm

      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

      Reply

Trackbacks

  1. An invitation to a VERY Large Tea Party ~ The First Tea Time Treats Round Up « Lavender and Lovage says:
    January 17, 2012 at 6:03 pm

    […] to arrive at the table was a tasty entry from the lovely Laura from How to Cook Good Food; I had the pleasure of meeting Laura recently and her entry was a real treat, she offered us all a […]

    Reply
  2. An invitation to a VERY Large Tea Party ~ The First Tea Time Treats Round Up says:
    August 25, 2012 at 11:08 am

    […] to arrive at the table was a tasty entry from the lovely Laura from How to Cook Good Food; I had the pleasure of meeting Laura recently and her entry was a real treat, she offered us all a […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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