Makes approx 15 portions
a) 225g/8oz butter
(approx whole bar)
b) 2 tbs sugar
c) 4 tbs cocoa
d) 2 tbs golden syrup
e) 110g/4oz mixed fruit
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f) 325g/12oz crushed biscuits (digestives or fruit shortcake)
g) 225g/8oz milk choc
(this is a min amount, double amount for more choc on top J)
1) Melt a)-e) in a saucepan over a moderate heat until all melted
2) Add f) and stir well
3) Press into a lined “swiss roll tin” (with bake well or greaseproof) approx 19cm x 30cm until mixture all flattened out
4) Leave on one side
5) Meanwhile melt chocolate in a Pyrex bowl over simmering water
6) Pour choc over mixture and spread out so all of base is covered
7) Leave for 15 mins
8) Use a small sharp knife to score into portions
9) Leave in tin and put in fridge for an hour
10) Break up into portions… if stored must be refrigerated
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