A very easy treat to make and it’s delicious. Use a metal spoon warmed in hot water to spoon out the golden syrup – it makes an otherwise messy job simpler.
Makes about 12 pieces
4 tbsp golden syrup
125g butter
3 tbsp cocoa powder
250g milk chocolate, broken into pieces
250g digestive biscuits (crushed with a rolling pin)
Put all the ingredients, except the biscuits, in a large bowl over a pan of very gently simmering water. Don’t let the water touch the bottom of the bowl as it will get too hot and may cause the chocolate to seize.
Let the ingredients melt together and give the mixture a stir occasionally. Remove the bowl from the heat, add the crushed biscuits and stir to combine.
Pile the mixture into a baking tin or dish (20cmx20cm) that has been lightly oiled or lined with baking parchment and leave the mixture to set for about an hour.
Ease the cake from the tin and remove the paper if using. Cut the cake into squares. It will keep well in the fridge for about a week if well wrapped.
