Ingredients
Method
1.Line a shallow 20cm x 30cm baking tin with a sheet of baking paper.
2.Put the chopped dates, butter, sugar and ginger into a medium-sized saucepan. Place over a low heat and stir with a wooden spoon until the butter has melted, the dates have become very soft and the mixture is thoroughly amalgamated. This will take about 5 minutes, so don’t stop until you have a sludgy mixture with no visible butter floating at the edges. Remove from the heat.
3.Either pour the cornflakes into the saucepan and mix everything together with your wooden spoon, or put the cornflakes in a bowl and tip the date mixture onto them.
4.When everything is well combined, transfer to the lined tin and press out with a spoon into an even layer; it will not be very thick. Leave to cool.
5.When cool, put it in the fridge or a cool place until it is quite firm.
6.Melt the chocolate slowly in a heatproof bowl over hot, not simmering, water. Pour onto the chilled slice and spread out evenly with a knife or spatula, then score the chocolate with a fork or serrated spatula.
7.Set aside to cool, then cut into small fingers or squares. Store in the fridge in an airtight container, separating layers with waxed paper.
