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Ingredients Jump to Instructions ↓

  1. 200g milk chocolate

  2. 200g dark chocolate

  3. 100g butter , chopped

  4. 3 tsp golden syrup

  5. 100g ginger biscuits , broken into small pieces

  6. 8 pieces crystallised ginger , roughly chopped

  7. 1 piece candied orange peel , finely chopped

  8. 50g blanched almonds , toasted and roughly chopped

Instructions Jump to Ingredients ↑

  1. Melt the chocolate, butter and golden syrup together until smooth.

  2. Mix with everything else in a large bowl then tip into a long, very narrow terrine about 6cm across (or a square tin approx 17cm x 17cm) or a set of bar tins lined with clingfilm. Press it down firmly and level the surface.

  3. Cool until set firm, then turn out - you'll need a large, sharp knife that you can press down on hard to cut it. Keep chilled.

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