Chocolate Biscuit Cake
|Margarine||4 Ounce (100 Gram)|
|Castor sugar||2 Ounce (50 Gram)|
|Golden syrup||2 Tablespoon|
|Drinking chocolate||2 Tablespoon|
|Cocoa powder||1 Tablespoon|
|Digestive biscuits||8 Ounce, crushed (225 Gram)|
|Cake crumbs||2 Ounce (50 Gram)|
|Glace cherries||2 Ounce, chopped (50 Gram)|
|Raisins||2 Ounce (50 Gram)|
|Plain chocolate||4 Ounce (100 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
Place the margarine, sugar, syrup and milk in a pan and heat gently.
Add the drinking chocolate, cocoa and half the biscuits and mix well.
Add the remaining ingredients and stir until thoroughly mixed, then press into a 20 cm / 8 inch sandwich tin.
Chill in the refrigerator until set, then remove from the tin.
Melt the chocolate and butter in a small bowl over a pan of hot water and mix well.
Spread over the biscuit mixture and allow to set, then cut into wedges.