125 g (4 oz) plain chocolate
1 level tbsp (15 ml) golden syrup (substitute light corn syrup)
1 stick (8 Tbsp) 115 g (4 oz) butter
2 tbsp (30 ml) fresh double cream (heavy cream)
125 g (4 oz) digestive biscuits, broken up
25 g (1 oz) raisins (optional)
25 g (1 oz) glace cherries, halved
5/8 cup (50 g) 2 oz flaked almonds, toasted
1 level tbsp (15 ml) golden syrup (substitute light corn syrup)
1 stick (8 Tbsp) 115 g (4 oz) butter
2 tbsp (30 ml) fresh double cream (heavy cream)
125 g (4 oz) digestive biscuits, broken up
25 g (1 oz) raisins (optional)
25 g (1 oz) glace cherries, halved
5/8 cup (50 g) 2 oz flaked almonds, toasted
method
1. Butter a loose-bottomed 15 - 18 cm (6 - 7 inch) tin or ring.
2. Break the chocolate into pieces and place in a bowl over a pan of hot (not boiling) water. Add the syrup, butter and cream.
3. When the chocolate and butter have melted, remove the pan from the heat and cool slightly.
4. Mix the biscuits, fruit and nuts into the chocolate mixture.
5. Turn the mixture into the prepared tin, lightly level the top, then chill for at least 1 hour before serving.
2. Break the chocolate into pieces and place in a bowl over a pan of hot (not boiling) water. Add the syrup, butter and cream.
3. When the chocolate and butter have melted, remove the pan from the heat and cool slightly.
4. Mix the biscuits, fruit and nuts into the chocolate mixture.
5. Turn the mixture into the prepared tin, lightly level the top, then chill for at least 1 hour before serving.
serving amount
serves 8
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