fabulous on icecream but dont do that today or you wont have fridge cake just a pile Place the butter, cocoa and golden syrup into a saucepan and stir gently until the butter is melted (you might want to put in on the heat to do this or you might be here for a while) you should have a lovely glossy sauce .
Line a 8" x 6" tray with a sheet of silicone paper or baking parchment Enjoy!ģ50g digestive biscuits, crushed to 'breadcrumbs' with a few bigger chunks leftĦ tablespoons golden syrup ( the easiest way of measuring this is to place the tin in a bowl of hot water until the syrup goes very runny)Ģ00g dried fruit mix- I love to change this depending on the season, at the moment I am using a fabulous dried cranberry, jumbo raisin and white chocolate chip mix but you can use anything, Apricots, almonds and white chocolate chunk is another fabulous mixture or even plain sultanas or dried bitter sweet cherries, get adventurous, make this recipe all yours. I have made a few changes over the years and although I still refer to it as Sue's cake the finished chocolate concocction is now all mine and once you have played with it too you can call it all yours.
When my Ex husband and I lived in sunny Swindon we were friends with a lovely bubbly lady called Sue who used to produce this scrummy tea time cake at the drop of a hat.
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