Ingredients serves 5-6
100g vegan ‘butter’ cubed, plus extra for the tin Pure do a good one, or flora too, or use vitalite or pure marg otherwise
2 tbsp caster sugar
2 tbsp syrup from the stem ginger jar
4 tsp cocoa powder
200g Nairn’s Stem Ginger biscuits (one packet), crushed
3- 4 balls of stem ginger chopped into small pieces
100 g (one bar) 70% dark chocolate
- Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and stem ginger
- Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Heat the chocolate in a bain marie (bowl over a not-too-full pan of simmering water), then pour over the mixture in the tin. Use a palette knife or spoon to smooth over, so it’s completely coated in chocolate.
- Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.