Step 1

Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined.

Step 2

Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix.

Step 3

Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve.