\n\t175g ginger biscuits 100g butter 500ml single cream<\/span><\/span><\/span>\n<\/p>\n \n\t4tbsp caster sugar <\/span><\/span><\/span> \n\tWhiz the biscuits in a food processor to fine crumbs. Melt half the butter and stir in the biscuit crumbs. Press into a deep 20cm spring rim tin. Chill in the fridge for 10 – 15 mins until hard. Heat the cream in a small saucepan until almost boiling. Remove from the heat and stir in the sugar and chocolate. Beat in the remaining butter and ginger. Pour into the tin and chill for about 2 – 3- hours. Remove the rim. To slice, dip a knife in hot water before making each slice. Serve with whipped double cream and fresh raspberries. Add a sprig of mint for decoration.<\/span><\/span><\/span>\n<\/p>\n \n\t \n<\/p>\n \n\t \n<\/p>\n \n\t \n\t \n<\/p>\n \n\t <\/p>\n","protected":false},"excerpt":{"rendered":" Rich Dark Chocolate and Ginger Slice 175g ginger biscuits 100g butter 500ml single cream 4tbsp caster sugar Whiz the biscuits in a food processor to fine crumbs. Melt half the butter and stir in the biscuit crumbs. Press into a deep 20cm spring rim tin. Chill in the fridge for 10 – 15 mins until hard. Heat the cream […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129,1],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-LN","jetpack-related-posts":[{"id":16343,"url":"http:\/\/wenvoe.org.uk\/?p=16343","url_meta":{"origin":2963,"position":0},"title":"Feeling Festively Creative","author":"Alan Williams","date":"1st December 2025","format":false,"excerpt":"Feeling festively creative? Why not try some easy edible Christmas gifts to give to family and friends. Coconut Ice Squares Ingredients 397g\/14oz tin condensed milk 325g\/11\u00bdoz icing sugar, sifted 350g\/12oz desiccated coconut pink food colouring paste Method Line the base and sides of a 20cm\/8in square baking tin with baking\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12418,"url":"http:\/\/wenvoe.org.uk\/?p=12418","url_meta":{"origin":2963,"position":1},"title":"Food For Fireworks","author":"Alan Williams","date":"2nd November 2022","format":false,"excerpt":"Sticky Sausage Baps with Beer Braised Onions 12 pork sausages 3 tbsp runny honey 2 tbsp Dijon mustard 2 tbsp soy sauce 6 white floury baps, lightly toasted Onions: - 25g butter 1tbsp olive oil 3 large onions, halved and finely slice 200 ml dark ale [ not bitter ]\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8542,"url":"http:\/\/wenvoe.org.uk\/?p=8542","url_meta":{"origin":2963,"position":2},"title":"Chocolate Gingerbread Brownies with Fudgy Icing","author":"Alan Williams","date":"30th October 2020","format":false,"excerpt":"Chocolate Gingerbread Brownies with Fudgy Icing 400g dark chocolate, broken into chunks 25g cocoa powder 250g golden caster sugar 250g butter, plus extra for the tin 1 tbsp. ground ginger 140g ground almonds 6 large eggs, separated For the icing 100g butter, chopped 50g dark chocolate, broken into chunks 50g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13720,"url":"http:\/\/wenvoe.org.uk\/?p=13720","url_meta":{"origin":2963,"position":3},"title":"Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies","author":"Alan Williams","date":"31st October 2023","format":false,"excerpt":"Bonfire Night Nibbles 16 milk chocolate oat biscuits [milk chocolate hobnobs] 8 large marshmallows 8 tsp dulce de leche [ use carnation caramel if you can't find it ] 1 banana, cut into 16 slices. Heat the grill to high and line a baking tray with parchment. Put 8 hobnobs\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10168,"url":"http:\/\/wenvoe.org.uk\/?p=10168","url_meta":{"origin":2963,"position":4},"title":"Aromatic Lamb and Eton Mess","author":"Alan Williams","date":"24th August 2021","format":false,"excerpt":"Aromatic Lamb with Dates 1 tbsp olive oil 1 large onion, finely chopped 500g diced boneless lamb, from the leg 300g sweet potatoes, cut into small chunks 2 tsp each ground coriander and cinnamon 1 tbsp tomato puree 50g pitted dates 2 tbsp coriander, roughly chopped Heat the oil in\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2957,"url":"http:\/\/wenvoe.org.uk\/?p=2957","url_meta":{"origin":2963,"position":5},"title":"Special Chocolate Easter Cake [no cooking]","author":"Alan Williams","date":"31st March 2017","format":false,"excerpt":"\u00a0 Special Chocolate Easter Cake [no cooking] 100g butter, plus a little extra fo greasing 150g bar of dark chocolate with nuts, broken into pieces 2 tbsp golden syrup 50g hazelnuts, halved 5g pine nuts 175g soft almond amaretti biscuits, broken into chunky pieces 100g dried soft figs, chopped 300g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/2963"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2963"}],"version-history":[{"count":5,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/2963\/revisions"}],"predecessor-version":[{"id":3152,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/2963\/revisions\/3152"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2963"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2017\/04\/cake02.jpg?resize=300%2C197\")
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