Chocolate, ginger, digestives, Hugh Fearnley-Whittingstall: Three Good Things
An unashamed child-pleaser, from one of my food heroes. I’ve loved HFW’s entire approach to food, farming and activism since the inaugural River Cottage series – I have 6 of his cookbooks, and was treated to an excellent lunch at River Cottage HQ for my birthday about 3 years ago. This is the only one of his books that I own that I haven’t yet read cover to cover (and I clearly haven’t time for that this year…). The basic premise is exactly what you would expect from the title – every recipe has 3 main ingredients.
This one is a very simple tiffin, and quite simply – it works. Exactly the right amount of crunch and ooze. We substituted marshmallows for ginger after an amount of lobbying from the smaller people in the house, as per one of HFW’s suggestions, so I felt entirely justified. Next time, with crystallised ginger for a more adult taste. Maybe.
200g Dark chocolate, 100g unsalted butter, 1 tbsp golden syrup. Melt, and add to 150g crushed digestive biscuits and 75g chopped crystallised ginger. Put in lined loaf tin, smooth down, and refrigerate for a few hours. It just works!