Lucy says: “This recipe took a few attempts to get right, but I knew I was finally there when I found myself having to post the results to friends and family to stop me standing and eating it straight from the fridge.”

Ingredients

For the base:

400g white chocolate
75g ginger syrup (from the jar)
100g unsalted butter
½ tsp fine sea salt
250g ginger biscuits
150g stem ginger
20g freeze dried sour cherries

For the topping:

400g good quality white chocolate
A couple of freeze dried sour cherries

Method

Line the baking tray with parchment, including the sides.

Put the white chocolate, ginger syrup, butter and salt in a heat proof bowl. Set this over a pan of boiled water, off the heat, to melt. White chocolate catches easily and will go grainy if it gets too hot. Stir occasionally to help the process along, but not too often as this can also encourage the chocolate to catch. If you are struggling to melt it, you can put the pan on a low heat for a few minutes and then remove it again, using just the residual heat of the water to melt everything.

Put the biscuits in a big mixing bowl, and use the end of rolling pin or wooden spoon to break them up. Do this gently, as you want to retain some bigger pieces of biscuit to ensure there is texture. Stop when you have a mixture of biscuit crumb and biscuit pieces.

Finely chop the stem ginger. Add this to the bowl, along with the white chocolate mixture. Stir well until everything is well coated. Add the cherries and stir to mix through.

Decant the mixture into the tin and use a spoon to push it into the corners, levelling as much as you can to create an even surface. Put in the fridge for two to three hours to set fully.

For the topping, melt the white chocolate as you did for the base, then pour over the base mixture and use a spatula to spread it into an even layer. Top with a sprinkling of freeze dried sour cherries. Allow to set hard before slicing.

Notes:

I use freeze dried fruit, if you can’t find that you can use dried sour cherries in this recipe instead

This is really rich, so I recommend slicing into 32 pieces.

Substitutions: instead of the sour cherries, you could use raspberries, black currants, black berry or strawberries. Don’t use fresh fruit as it is too wet – if you don’t have freeze dried, you can use dried fruits in the base.

Posting – wrap a slap tightly in cellophane, and then wrap in tissue to cushion it. This is quite sturdy so can be in a mixed box, or posted on its own in a well fitted jiffy bag or box.

Postal Bakes: 3 sweet treats to send a friend to let them know you’re thinking of them