Serves 8-10
200g/8oz digestive biscuits
100g/4oz butter
3 tbsp golden syrup
2tbsp cocoa powder
50g/2oz raisins
200g/8oz dark (or milk) chocolate
1. Butter an 18cm/7in sandwich tin. Seal the biscuits in a strong polythene bag and bash into uneven crumbs with a rolling pin.
2. Melt the butter and syrup in a pan. Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs. Spoon into the tin and press down firmly.
3. Melt the chocolate in a heatproof bowl over a pan of simmering water. Spread over the biscuit base and chill for about half an hour.
Tip: I have actually doubled the amount of chocolate (the recipe calls for 100g/4oz) as this amount gives a much better covering. The recipe says that this can be kept for up to a week wrapped in foil – but it never lasts that long!
Posted by Sarah Purvis
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