1. Put chopped dates, butter, sugar
     and finely chopped ginger in pan.

2. Stir over low heat until butter has
     melted and dates are soft.

3. Add rice bubbles and mix well. 

4. Press into greased lamington tin.
     Refrigerate until firm.

5. Melt chocolate and vegetable
    shortening in top of double
    saucepan over simmering water.

6. Spread chocolate over slice.

7.  Set in fridge.  Cut into fingers.