Chocolate fudge biscuit

We always called this chocolate fudge biscuit when we were kids but these days it seems to be called chocolate refrigerator cake or tiffin. Either way it’s simple, yummy and very rich!

I used a 23cm cake tin and made it as follows;

Melt 165 g butter with 3 tbsp of golden syrup, 1 1/2 tbsp of sugar, 3 tbsp of cocoa powder. Add 340g of crushed digestive biscuits (rich tea’s are a good alternative) and 75 g of dried fruits (raisins, currants, sultanas, glacĂ© cherries – whatever you have to hand).

Squish into the lined cake tin and press down until flattish. Melt 300g of chocolate and spread over the top. I got a bit adventurous at this point and used 100g each of dark, milk and white chocolate which I blobbed all over the biscuit and ran through with a skewer.

Place in the refrigerator over night (or as long as you can stand) then turn out, cut into squares and eat!