Ginger & Currant Tiffin Squares

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……

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.