Rich, crunchy and moreish.
Ingredients
- 275g butter
- 150ml golden syrup
- 225g good quality chocolate at least 50% cocoa
- 400g packet ginger nut biscuits
- 125g sultanas soaked in a tablespoon sherry (optional for a grown up version!)
Method
- Line a 2 lb loaf tin with a double layer of greaseproof paper.
- In a saucepan over low heat, melt the butter, golden syrup, and chocolate together. Stir well until fully combined.
- Stir in the crushed biscuits, and fold in the sultanas.
- Mix thoroughly to coat everything in chocolate.
- Transfer the mixture to the prepared tin. Level the surface and press down firmly to remove air gaps.
- Let the cake cool and harden completely.
- Wrap it fully in greaseproof paper and store it in the fridge.
