a recipe by Fiona Watt:
If at Easter you are lucky enough to receive more chocolate than you know what to do with :coocoo: then this may be a good recipe for you. (allergy advice; this recipe has nuts in, you may be able to substitue chopped nuts with sunflower seeds but please check the labels of all the products as you would normally).
The good thing is that you don't need an oven for this just enough heat to melt the chocolate etc... and a fridge.
'Makes about 12 slices
100g (4oz) bar of plain chocolate,
Or, 100g (4oz) bar of white chocolate,
100g (4oz) butter or margarine
5 tablespoons of golden syrup
225g (8oz) rich tea biscuits
2 tablespoons of chopped glace cherries
2 tablespoons of raisins
2 tablespoons chopped nuts
a 20cm (8in) round tin
1. Put your cake tin onto grease proof paper and draw around it. Cut out the circle, just inside the line you have drawn.
2. Grease the tin. Put in the greaseproof paper circle you have cut out. Grease it again, on top of the paper circle.
3. Break the chocolate into pieces and put it in a saucepan. Add the butter or margarine and spoon in the syrup.
4. Put the pan over a low heat and let the mixture melt. Stir it occasionally. When the mixture has melted, turn off the heat.
5. Break the biscuits into pieces and put them into a bowl. Crush the pieces of biscuit finely with the end of a rolling pin.
6. Put the chopped glace cherries, raisins and chopped nuts into the bowl. Add the mixture from the pan and stir well.
7. Spoon the mixture into the cake tin. Press it down really well, then smooth the top with the back of a metal spoon.
8. Put the tin into a fridge and leave it overnight. Turn the cake out and pull off the paper circle. Cut the cake into wedges.
Enjoy:wink:
GB Eve
If at Easter you are lucky enough to receive more chocolate than you know what to do with :coocoo: then this may be a good recipe for you. (allergy advice; this recipe has nuts in, you may be able to substitue chopped nuts with sunflower seeds but please check the labels of all the products as you would normally).
The good thing is that you don't need an oven for this just enough heat to melt the chocolate etc... and a fridge.
'Makes about 12 slices
100g (4oz) bar of plain chocolate,
Or, 100g (4oz) bar of white chocolate,
100g (4oz) butter or margarine
5 tablespoons of golden syrup
225g (8oz) rich tea biscuits
2 tablespoons of chopped glace cherries
2 tablespoons of raisins
2 tablespoons chopped nuts
a 20cm (8in) round tin
1. Put your cake tin onto grease proof paper and draw around it. Cut out the circle, just inside the line you have drawn.
2. Grease the tin. Put in the greaseproof paper circle you have cut out. Grease it again, on top of the paper circle.
3. Break the chocolate into pieces and put it in a saucepan. Add the butter or margarine and spoon in the syrup.
4. Put the pan over a low heat and let the mixture melt. Stir it occasionally. When the mixture has melted, turn off the heat.
5. Break the biscuits into pieces and put them into a bowl. Crush the pieces of biscuit finely with the end of a rolling pin.
6. Put the chopped glace cherries, raisins and chopped nuts into the bowl. Add the mixture from the pan and stir well.
7. Spoon the mixture into the cake tin. Press it down really well, then smooth the top with the back of a metal spoon.
8. Put the tin into a fridge and leave it overnight. Turn the cake out and pull off the paper circle. Cut the cake into wedges.
Enjoy:wink:
GB Eve
