Chocolate Biscuit Cake

(serves 4-6)

240g/8oz cooking or plain chocolate
1 tblsp golden syrup
50g/2oz butter
4 tblsp milk or thin cream
240g/8 oz digestive biscuits
50g/2oz sultanas or raisins
50g/2oz chopped glacé cherries

Lightly grease a 22.5cm/10 inch round flan tin. Melt the chocolate in the microwave on medium heat, or over hot water in a large bowl, then add the syrup and cream. Stir until smooth. Break up biscuits into small pieces but don’t fully crumble them; Mix into the chocolate with rest of ingredients and stir gently until well coated. Press into the greased dish, smooth and chill for at least an hour.

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This is a really easy dessert that uses store-cupboard ingredients, and is quick to prepare - ideal for unexpected guests, or when your planned dessert doesn't work. It's fairly soft, so doesn't work in a loaf pan and sliced like some other variations on this recipe, but is nonetheless delicious. If you use Bournville chocolate instead of cooking chocolate, and cream instead of milk, it's even better!

Other biscuits can be used instead of digestives: American 'graham crackers' would probably work, or any bits of leftover biscuit mixed with digestives. Chopped nuts can be added, or substituted for either the cherries or the sultanas if you like them. The nearest American equivalent to golden syrup is corn syrup, but honey could probably be used instead to make it slightly more nutritious.

Excellent served with home-made ice cream, or yogurt, or pouring cream or evaporated milk.