Chocolate Biscuit Cake with cranberries
Ingredients
- 110g/4oz margarine or butter,
- 55g/2oz sugar,
- 2 tablespoons golden syrup,
- 2 tablespoons milk,
- 2 tablespoons drinking chocolate,
- 1 tablespoons cocoa,
- 280g/10oz digestive biscuits, crushed,
- 85g/3oz dried cranberries.
Method
- Line the bottom of 20cm/8 inch cake tin or dish (it doesn’t need
to be very deep) with greaseproof paper.
- In a saucepan on the stove or a bowl in the microwave heat the margarine
or butter, sugar, golden syrup and milk until dissolved.
- Add the remaining ingredients and stir well.
- Press the mixture into the tin or dish and refrigerate for a minimum of
2 hours before turning out and slicing into pieces. Keeps for at least a
week in the fridge if you can resist!
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