Step 1

Line a shallow 20cm x 30cm baking tin with a sheet of baking paper.

Step 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.

Step 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.

Step 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.

Step 5

When cool, put it in the fridge or a cool place until it is quite firm.

Step 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.

Step 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.