Carolyn Robb's Chocolate ‘Fridge-cake’ Recipe

Ingredients

1 lb butter
9 oz golden syrup (You could use a thick, mild honey instead)
2 oz dark cocoa powder
2 oz drinking chocolate powder
1 1/4 lb crushed biscuits (Graham crackers)
5 oz soft figs – in a chunky dice (or soft dates)
6 oz mixed nuts – (I use pistachios, pecans and toasted almonds- You can substitute the nuts with chopped up ‘Mars bars’ or ‘Twix’ bars– this definitely appeals to the younger palate more than nuts!)

Preparation

Step 1

Melt the butter, honey and chocolate powders in a heavy based pan.
Remove from heat and add the figs and the crushed biscuits.
Lastly add the nuts or chopped up chocolate bars
Press into a tin lined with baking parchment either a 2lb loaf tin, or an 8’ round or an 8 x 8’ square.
Leave to cool, then cover and refrigerate. When firm can be topped with melted chocolate.
Cut into slices, wedges or squares – depending on the tin used.
Store in the refrigerator in an airtight container.