lozzy21
Mummy to Niamh
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- Jan 24, 2009
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200g butter
2tbsp golden syrup
200g dark chocolate chopped (50%60% cocoa solids)
200g digestive biscuits crushed
50g walnuts chopped
50g glac cherries halved
50g desiccated coconut
50g raisins
Melt the butter syrup and chocolate together in a saucepan (or in a microwave on medium setting).
Stir in the next five ingredients and combine well.
Pour the mixture into a lightly buttered 24cm round cake tin.
Once cold place in the refrigerator overnight or for at least 4 hours.
To serve cut into thin wedges and serve with some pounog cream or ice cream.
You can use toasted hazelnuts or unsalted pistachios instead of the walnuts and dried apricots pear or mango instead of the cherries. You can also make it even richer by topping with a thin layer of melted chocolate. Remember to serve in thin slices unless you belong to the Death by Chocolate brigade.
2tbsp golden syrup
200g dark chocolate chopped (50%60% cocoa solids)
200g digestive biscuits crushed
50g walnuts chopped
50g glac cherries halved
50g desiccated coconut
50g raisins
Melt the butter syrup and chocolate together in a saucepan (or in a microwave on medium setting).
Stir in the next five ingredients and combine well.
Pour the mixture into a lightly buttered 24cm round cake tin.
Once cold place in the refrigerator overnight or for at least 4 hours.
To serve cut into thin wedges and serve with some pounog cream or ice cream.
You can use toasted hazelnuts or unsalted pistachios instead of the walnuts and dried apricots pear or mango instead of the cherries. You can also make it even richer by topping with a thin layer of melted chocolate. Remember to serve in thin slices unless you belong to the Death by Chocolate brigade.
