A few months back I bought some crystallised stem ginger but still hadn't got around to using it yet. I saw it again in my baking drawer last week and noticed that it will soon go out of date. Ginger is a lovely warming spice this time of year so to use it in a bake in December is perfect. I came across this recipe from Good Food and I love fridge cake anyway, who doesn't?! But the addition of stem ginger plus the swap to ginger biscuits makes it totally different, but in a good way. A better way in my opinion.
Be warned though that if you don't like ginger biscuits or stem ginger then this definitely isn't for you. But as I love them both then this recipe is definitely in my top 10 favourite bakes. It may even be in my top 5!
Easy as pie to make, as are all fridge cakes, you can put this together quickly in the morning to serve up for tea time.
The ginger nut biscuits do take some effort to crush up, they're one of the hardest biscuits, so I recommend using a food processor and use the pulse button. You don't want fine crumbs, you definitely need some good chunky bits remaining.
300g ginger nut biscuits
300g dark chocolate
100g golden syrup
140g crystallised stem ginger
Begin by lining an 8"x 8" baking tin with baking paper and get on with crushing the biscuits either by hand or in the food processor with the pulse button. Put into a large bowl. Chop up the stem ginger and add to the biscuits reserving some to put on the top of the finished fridge cake.
Put the chocolate, butter and golden syrup in a bowl set over a pan of gently simmering water and stir occasionally until the butter has melted and the mixture is smooth and glossy. Pour it over the biscuit and ginger pieces and mix together well with a wooden spoon.
Tip into the tin and flatten out the mixture to the edges. Top with the remaining stem ginger and pop into the fridge to set (at least 2 hours) then cut into pieces. How small or big they are depends on you!