This cake won the Diverse Abilities Plus recipe competition. Not surprising as it tastes incredible – chocolatey, crunchy and chewy, what more could you want?
300g plain chocolate 75g butter 2 tablespoons golden syrup 405g tin of sweetened condensed milk 175g dried fruit (apricots, etc) 125g sultanas 200g rich tea biscuits Break chocolate into pieces and place in a saucepan.
Add butter, syrup and condensed milk.
Heat gently until the chocolate has melted, stir well.
Cut the fruit into small pieces, add this together with the sultanas to the chocolate mix, and stir thoroughly.
Crush the biscuits in a bag until you have lots of chunky pieces.
Stir into the chocolate mix.
Tip the mixture into a loose bottomed cake tin and press down.
Chill for 4 hours.
Remove from tin and slice.
Submitted by Sandra Blainey.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here