Ingredients : 6oz (1½ sticks) butter, cut into pieces 9oz (250g) semisweet chocolate, broken into pieces 2 tbsp Lyle’s Golden Syrup or light corn syrup 1lb (450g) digestive or sweetmeal biscuits, coarsely crushed handful of plump golden raisins handful of natural almonds, coarsely chopped
Prepare Time : 10 Minutes SERVES : 6
Directions : Lightly grease an 8in (20cm) square baking pan. In a large saucepan, combine the butter, chocolate, and syrup. Cook over low heat, stirring, for 5–10 minutes, or until melted and smooth. Remove from the heat and stir in the biscuits, raisins, and almonds. Mix well, then press the mixture into the pan with the back of a spoon. Refrigerate to cool completely, then wrap with plastic wrap, and freeze. Variation : Vary the fruit and nuts to your Taste-a handful of chopped cherries and hazelnuts works well, for instance. Notes : To crush the digestive biscuits,put them in a plastic bag and bash with a rolling pin. Don’t break them up too finely, though you want the cake to have plenty of texture.
