James Shepherd

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.