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Chocolate Biscuit Cake

22/11/2017 - Cakes

500g Plain Chocolate
400g Digestive Biscuits
200g Golden Syrup
120g Butter
100g Sultanas
100g Glace Cherries (lightly chopped)

This is as delicious as it is straightforward - equally good for children's tea time or with an after dinner coffee, but as we have discovered VERY best when served on top of a scoop of Criterion Brandy and Orange Icecream.

First lightly bash the biscuits until they are broken but not dust.
Melt syrup, chocolate and butter in a large pan over a low heat.
Stir in the Biscuits, Sultanas and Cherries
Scrape into a tin lined with clingfilm 
This works well in a round, square or oblong tin.
Chill until firm.