Baking
Cherry & Ginger Bake
Ingredients
- 50 gr. (2 oz.) cherries
- 50 gr. (2 oz.) preserved ginger
- 175 gr. (6 oz.) dates
- 110 gr. (4 oz.) butter/margarine
- ½ cup of sugar*
- 3 cups rice krispies*
- 225 gr. (8 oz.) Bourneville (dark) chocolate
- * 1 cup = 10 fl. oz./275 ml.
- Line a 20 cm. (8") square tin with foil so that you can lift out the slab when set.
Method
1
Cut the cherries, ginger and dates into small pieces. Put the butter/margarine and sugar into a pan and heat until melted.
2
Add the cherries, ginger and dates and stir round. Take off the heat.
3
Add the rice krispies and press into the foil-lined tin. When cold, cover with melted chocolate.
4
After the chocolate has set, lift it out of the tin, peel off the foil and cut into squares with a warm knife.