A no-bake cake that’s perfect for making with children. You can also pick and mix the fillings to suit your taste.
Ingredients
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250g/8oz digestive biscuits
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150g/5oz milk chocolate
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150g/5oz dark chocolate
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100g/3½oz unsalted butter
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150g/5oz golden syrup
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100g/3½oz dried apricots, chopped
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75g/2½oz raisins
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60g/2oz pecans, chopped (optional)
Preparation method
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Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
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Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!)
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Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
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Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
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Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
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Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
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Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!