James Shepherd

Mark's Good Stuff

So called as I got it off my mate Mark, and it is damn good and moreish. For a stylish dessert, chop this into centimeter square pieces and place at the bottom of a dish, dribble on double cream, cover with the Rich Chocolate Ice cream, and top with some whipped cream. To die for, it's true.

Never makes enough
200-275g (7-8 oz) Digestives (or better choc chip digestives)
100g (4 oz) Butter
2 tsp Sugar
2 or 4 tsp Cocoa or Drinking Chocolate
1 tbsp Golden Syrup
100g (4 oz) Chocolate
  1. Grease a 7/8" cake tin.
  2. Crunch the biscuits in a freezer bag (not too finely).
  3. Put butter, sugar, cocoa and syrup into a medium sized saucepan and melt, stiring occasionally.
  4. Remove from the heat and add the crushed biscuits and mix well.
  5. Press into prepared tin and leave to cool (10-15mins).
  6. Melt chocolate and pour over the biscuit cake.
  7. Put in fridge to set. Cut into fingers with a sharp knife before serving.