Ingredients Jump to Instructions ↓

  1. Send us your tips > 250g (9 oz) digestive biscuits 150g (5 1/2 oz) plain chocolate 150g (5 1/2 oz) milk chocolate 100g (3 1/2 oz) unsalted butter 150g (5 1/2 oz) golden syrup 100g (3 1/2 oz) dried apricots, chopped 75g (2 1/2 oz) raisins 60g (2 oz) chopped pecans,

Instructions Jump to Ingredients ↑

  1. Put the biscuits in a plastic bag and bash them into pieces with a rolling pin. Melt both kinds of chocolate, the butter, and golden syrup in a heatproof bowl set over a pan of simmering water. Stir well. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins, and pecans (optional). Line a 20 cm (8 in) shallow, square-shaped tin with clingfilm. Spoon the mix into the tin and level it by pressing down with a potato masher. Set the cake in the fridge for 1–2 hours. Then turn it out and peel off the clingfilm. Cut into slices and serve.


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