- 100g butter
- 300g milk chocolate, broken into pieces
- 50g golden syrup
- 2 x 140g pack Billington’s Gingerbread
- 200g punnet cherries, 12 reserved, rest destalked, pitted and halved
- 75g white chocolate, broken up
- In a saucepan over a low heat, melt the butter and 150g of the milk chocolate with the golden syrup, stirring constantly; set aside. Line a 20cm square tin with nonstick baking paper.
- Blitz half the Billington’s Gingerbread to fine crumbs in a food processor. Add the remaining gingerbread and pulse briefly into 1-2cm pieces. Tip the gingerbread and cherry halves into a bowl and pour in the melted ingredients. Mix well then spoon into the tin, pressing into the corners and levelling the top.
- Bring 2 small saucepans of water to the boil. Put the remaining milk and white chocolates in 2 separate heatproof bowls and place each over a pan of simmering water, making sure the water doesn’t touch the bowl, and heat until melted. Spread the milk chocolate over the surface of the tiffin. Drizzle over the white chocolate and use a skewer to mix the 2 colours in a marble effect. Evenly space out 12 cherries on top so they will be in the middle of each square when you cut them later.
- Chill for at least 2 hrs to set, then cut into 12 squares. Will keep for a week in the fridge in a covered container
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