I’ve been making these delights for over 20 years. The original recipe was given to my mother by a neighbour. They are a huge hit with my family and friends and I have had many requests for the recipe so here it is!
Ingredients Makes 30 pieces
For the base:
500g / 17 oz digestive biscuits
210g / 7.5 oz butter
6 tsp cocoa powder
3 1/2 tbsp. golden syrup
For the icing topping:
150g / 5.3 oz milk chocolate
2 tbsp. evaporated milk
2 tbsp. icing sugar
1) Thickly grease a suitable tray/cake pan or flat pyrex dish. I used a 15 inch round tray. You can use two smaller trays if you do not have a big one.
2) Crush the digestives leaving few larger crumbs for texture.
3) In a saucepan, melt the butter. Add the cocoa and golden syrup and stir until smooth. Take off the heat. Add the digestives and mix until combined
4) Tightly press the digestive mixture into the tray using a clean spoon. The base should be about 0.8 to 1cm thick. Place in the fridge while you prepare the icing.
5) For the icing, place the chocolate and evaporated milk into a bowl and microwave for 30 seconds. Stir until the chocolate has almost melted into the milk. Add the icing sugar and mix until glossy. Quickly spread this over the biscuit base.
6) While the chocolate is still wet, add chopped nuts to garnish. Set in fridge for one hour
7) Cut into wedges or rhombi. Then carefully remove from the pan with a suitable flat utensil.
Hints and Tips:
The wedges should be stored in the fridge
You can replace some of the butter with spread. I generally don’t like using spreads but in this recipe I occasionally use a ratio of 5.5 oz of butter to 2 oz olive oil spread. Do not replace more than this as the wedges will become too soft.
For nut free versions, garnish with rice crispies, crushed cornflakes or leave plain.
For added crunch, replace 1/3 of the biscuits with finely crushed cornflakes.
If you want more intense chocolate flavor, add more cocoa powder to the base and replace half of the milk chocolate with plain/dark chocolate in the icing.