1 square cake tin, greased
2 100g bars of good chocolate
1 tablespoon of margarine
1 tablespoon of golden syrup
1 200g pack of bourbon biscuits (other biscuits will do), bashed up
and here’s the Christmassy part… a crumbled slice of Christmas cake including bits of marzipan and icing
a handful of raisins
Melt 1 bar of chocolate in a Bain Marie (bowl over pan of hot water) along with the marg and syrup. Once nice and smooth, stir in your other ingredients and press mixture into tin. Melt the other bar and spread on top. We topped with sugar stars… chill in fridge until set and cut into squares.
It’s gorgeous… quite different with the Christmas cake but very, very good and dangerously moreish 🙂
What a bumper year it’s been for the currants – were having berried up green smoothies daily, there are lots in freezer which will extend the berry smoothie season and it’s looking to be a very abundant bramble year too. Last year we gathered quite a lot for the freezer as well as smoothie-ing them fresh. At least I thought we’d gathered a lot until I met a man in the woods with 3 huge bucket loads of them. He must have spent all day picking. Maybe for jam? I really want to try preserving in different ways this year so we can eat the home grown stuff in winter too. So we made strawberry jam as mentioned, and then moved onto redcurrant and rosemary jelly for savoury things. Inspired by the home baked blog, this mixing of flavours is beautiful! I used Delia’s redcurrant jelly recipe with quite a few rosemary sprigs thrown in.
Cooking on the stove this morning is Apple and Ginger Chutney from the Cranks recipe book with the apples from the bike ride heavily supplemented with ones from our trees and our own onions in there too 🙂 Adapted recipe on the sauces page.