300g dark chocolate
75g golden syrup
140g unsalted Butter
1 egg, lightly beaten
200g (approx.) broken choc. Digestives or plain bix.
(or dried sour cherries)
line a 23 x 13cm loaf tin with cling film.
1. Put the chocolate, milk, syrup, butter and a pinch of salt into a saucepan and very gently heat, stirring, until the mixture has melted and combined. Do not allow to boil.
2. Remove from the heat and stir in the beaten egg slowly.
3. Leave to cool, then gently stir in the biscuits, and raisins and pour into the loaf or spongecake-type tin tin
OR make into a roll on a large piece of klingfilm, twist each end (like a Cracker).
Chill for at least 4 hours.
Remove from the fridge 5 minutes before serving.(It goes soft pretty quickly).
This is just decadently delicious, and if it lasts more than five minutes - I'd be really surprised!