RECIPE: Ginger Chili Firework Tiffin
Ginger Chili Firework Tiffin
Here we present a fiery ginger, chili, firework tiffin cake. A bold, warming and exciting treat! It’s a recipe that combines the warmth of ginger, a kick from chili, and the fun of chocolate.
Ingredients:
- 250g ginger biscuits
- 5g ancho chili flakes, soaked in boiling water
- 300g dark chocolate
- 100g white chocolate
- 80g unsalted butter
- 1 tbsp golden syrup
- 90g Opies Stem Ginger in Syrup, grated, syrup reserved
- Chocolate stars for decoration, optional
Method:
- Line a square baking tray with greaseproof paper. Pulse the ginger biscuits in a food mixer until you have chunky crumbs, then place into a mixing bowl.
- Drain the chili flakes then grind into a paste using a pestle and mortar. Place half of the dark chocolate into a heatproof bowl and add the butter, golden syrup, stem ginger and 1 tablespoon of the reserved ginger syrup. Place the bowl over a pan of boiling water until melted. Add the chili flakes, then pour the chocolate over the biscuit crumbs and stir until well combined.
- Tip the biscuit mixture into the tray and spread out, taking care to press into the corners. Place in the refrigerator for 30 minutes.
- Meanwhile, break up the remaining dark chocolate into a clean bowl and place over a pan of boiling water, stir until melted. Melt the white chocolate the same way in a separate bowl and set aside.
- Remove the tin from the fridge and pour over the melted dark chocolate. Quickly pour over the white chocolate and use a skewer to create swirling patterns. Scatter over chocolate stars and return to the fridge for an hour until completely set.
- Remove the tray from the fridge and remove the tiffin from the tray. Cut into squares and store in an airtight container in the fridge.
Recipe courtesy; www.bennettopie.com
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