Ginger and Pecan Squares

No need to serve traditional fare at Christmas. Your guests will welcome the change from the predominantly raisin filled offerings. If you are a strict traditionalist, serve this after Christmas.

Makes 24 squares

25g piece of root ginger, peeled and finely grated
4 eggs
175g golden castor sugar
100g runny honey
1t ground cinnamon
50g butter, melted
250g self raising flour
75g chopped pecan nuts

To decorate
150g plain chocolate
25g butter

Preheat the oven to 170C. Grease and line a 28x18cm baking tin.
Whisk the ginger, eggs, sugar and honey in a large bowl for 5 minutes. Stir in the melted butter.
Sift the flour and cinnamon into a bowl. Add the pecan nuts. Stir into the egg mixture using a spatula and figure of eight movements to maintain the air in the beaten eggs. Pour into the baking tray and bake at 170C for 35 minutes. Allow to cool completely in the tin.

Melt the butter and chocolate in a double boiler. Allow to cool and thicken slightly.
Remove the cake from the tin (using the baking paper to assist you) and pour over the chocolate. Decorate with pecan halves. Cut into squares to serve.