Ginger & Orange Knutsford Knud

Ginger & Orange Knutsford Knud

The Ginger & Orange Knutsford Knud was served during the taste testing day, and it's still a firm favourite.

Made with fiery ginger biscuits, pecan nuts, dark chocolate, and orange zest for extra flavour, it's a delicious combination.

This one's perfect for chocolate orange lovers.

Ginger & Orange Knutsford Knud Recipe


  • 150g unsalted butter - cut into cubes (see hint below)
  • 4 tbsp golden syrup
  • 2 tbsp cocoa powder
  • 50g dark chocolate (54%) - chopped into chunks
  • 125g ginger biscuits - broken into pieces no bigger than 1cm
  • 40g pecan - roughly chopped
  • 40g Rice Krispies
  • grated zest of 1 large orange

To cover:

  • 100g milk chocolate (54%)
  • 1or 2 extra ginger biscuits - crushed to sprinkle on top

Hint: DO NOT substitute the butter for margarine. The high water content in margarine makes the Rice Krispies & biscuits go soft, so the Knud loses it's signature crispy texture


  1. Melt the base: Add the butter, golden syrup, cocoa powder, and chopped chocolate to a large glass bowl. Set the bowl over a pan of simmering water (don't let the bowl touch the water). Stir continuously until the chocolate and butter completely melt to a smooth consistency.
  2. Mix the Knud mixture: Remove from the heat and tip in the biscuit crumbs, chopped nuts, Rice Krispies, and grated orange zest. Mix well.
  3. Prepare the tin: Lay a piece of clingfilm over a traybake or swiss roll tin, letting it hang over all the sides.
  4. Shape the Knud: Spoon the Knud mixture along one long edge of the tin, pressing it slightly against the sides to start forming a log shape. Carefully use the clingfilm to lift the mixture and roll it tightly, twisting the ends of the clingfilm as you go until you have a firm cylinder. Secure the ends by tucking them under the clingfilm flap.
  5. Chill and set: Place the rolled Knud in the fridge for at least 2 hours to let it firm up (see Tip 3 below).
  6. Unwrap: Remove the clingfilm and let the Knud sit on baking paper at room temperature for about 30 minutes.
  7. Chocolate coating: Melt the remaining 100g of chocolate, To make it easier, stand the Knud on one end and use a palette knife to spread the coating evenly over the entire surface. Finish with the ends.
  8. Decorate and enjoy: Sprinkle with the additional biscuits crumbs, if desired. Let the chocolate coating harden completely, then slice and serve.

Orange & Ginger Knutsford Knud Recipe Tips:

Tip 1: I use Botham's of Whitby Shah Ginger biscuits from Booths for this recipe, but different biscuits have slightly different absorbency. So if you feel your mixture is too wet, either add a few extra crumbs, or another handful of Rice Krispies to soak up more of the chocolate.

Tip 2: As when making any type of Knutsford Knud, letting the mixture cool slightly before you roll it can make it easier to shape.

Tip 3: Giving the clingfilm wrapped Knud a gentle roll about 1 hour into the chilling time will help keep the cylinder shape by preventing too much of a flat bottom.

Tip 4: Bringing the chilled Knud back to room temperature before coating prevents the chocolate from setting too quickly as you're attempting to spread it. So don't miss this step!

I'd love to hear if you have any other ideas for flavour combinations or ingredient suggestions. Feel free to message me via Instagram or Facebook. Alternatively send an email to:

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