Author Jean Morrison
Recipe for Date and Ginger Slice
I'm the only one in our family who like preserved ginger. The others don't bother eating this slice so I get it all to myself. My mouth is drooling at the very thought of this recipe.
Because butter is the setting agent in this slice you must keep the slice in the refrigerator to keep it firm. Don't put it in a lunch box on a hot day. Even I would get turned off eating it if it was soft and warm
Cooking time: 0 minutes
Quantity: Makes 16 - 20 pieces
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1 cup dates, chopped
125 gm butter (not margarine)
1/2 cup brown sugar
5 cubes of preserved ginger, chopped
3 cups cornflakes
125 gm dark chocolate
Put dates, butter, sugar and ginger in a saucepan. Heat gently until butter is melted. Remove from heat, add cornflakes and mix well. Press into a shallow greased tin measuring roughly 20 cm x 30 cm (7" x 11"). Set aside to cool.
Melt chocolate and quickly drizzle over cooled slice.
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