Carolyn Robb's Chocolate ‘Fridge-cake’

Ingredients

1lb butter
9oz golden syrup (You could use a thick, mild honey instead)
2 oz dark cocoa powder
2 oz drinking chocolate powder
1 ¼ lb crushed biscuits (Graham crackers)
5oz soft figs – in a chunky dice (or soft dates)
6oz mixed nuts – (I use pistachios, pecans and toasted almonds- You can substitute the nuts with chopped up ‘Mars bars’ or ‘Twix’ bars– this definitely appeals to the younger palate more than nuts!)

Yields:

Melt the butter, honey and chocolate powders in a heavy based pan.

Remove from heat and add the figs and the crushed biscuits.

Lastly add the nuts or chopped up chocolate bars

Press into a tin lined with baking parchment either a 2lb loaf tin, or an 8’ round or an 8 x 8’ square.

Leave to cool, then cover and refrigerate. When firm can be topped with melted chocolate.

Cut into slices, wedges or squares – depending on the tin used.

Store in the refrigerator in an airtight container.