Friday, 15 November 2013

Ginger & Fudge Crispy Cake

A nice 'warming' treat, the hit of ginger travels right through the crispy cake in a most unexpected way.  Totally delicious on cold nights with a warm cup of tea.

What you need:
  • 100g Ginger Biscuits
  • 150g Digestive Biscuits
  • 3 'Fingers of Fudge'
  • 100g Dark chocolate
  • 200g Milk chocolate
  • 100g Butter
  • 250g Golden Syrup

What you do:
  • Crush the biscuits with the end of a rolling pin, until they are small bits, but not too powdery.
  • Chop up the fingers of fudge into chunks and add to the mix.
  • Melt the chocolate with the butter and syrup in a glass bowl in the microwave.  Use the low setting and do it in short bursts of 30 seconds, stirring inbetween.
  • Add the chocolate to the mix and stir well to coat everything.
  • Pour into a flan dish lined with foil, press down and pop in the fridge to chill.
  • Cut into chunks when cold and set  (about 2 hours)

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