2 cups instant Polenta
6 cups Water in a medium saucepan
1 tsp Baking Powder
1tsp Ginger (powdered if you like, but the Bart’s ground root is better)
200g Dark Chocolate
1 cup of chopped up preserved stem ginger
· Bring water to the boil.
· Add polenta and baking powder while stirring and stir/mash like mad to stop it going lumpy.
· Immediately add everything else and stir like mad again till the chocolate's melted through it and everything's mixed in evenly.
· Turn into a lightly greased, springform, loose-bottom tin and leave to cool.
