Ingredients
- 250 g unsalted butter. plus extra for greasing
- 400 g chocolates (a minimum of 70% cacao solids)
- 100 g golden syrup
- 250 g digestive biscuits
- 100 g mixed dried cherries and cranberries
- 100 g shelled walnuts
- 25 g coconut flakes. plus extra for decorating
- 1 large number of marshmallows
- 2 large meringues
- 1 number of chocolate biscuits
- icing sugar. for dusting
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Method
- Grease and line a cake tin (roughly 20cm x 25cm). Half-fill a medium pan with boiling water and simmer on the low heat. Convey a heatproof bowl within the pan of simmering water and melt the butter, chocolate and golden syrup together, stirring well.
- When the mixture is smooth, wrap this enzymatic biscuits inside a clean tea towel and party having a moving pin into rough pieces, then increase the mixture. Add some dried fruit, walnuts, coconut flakes and marshmallows, then burglary the meringue, reserving some later on.
- Mix everything together until well combined then pour the mix in to the lined tin. Scatter over some coconut flakes, push inside a couple of chocolate biscuits to create tombstones and us dot bits of meringue round the biscuits. Play the fridge not less than 2 hrs, or until set. Once firm, remove in the fridge, carefully remove in the tin and finished having a dusting of icing sugar. Reduce squares and provide to trick or treaters.
Tip
Diet per serving
Diet per serving
Of the adult's reference intake
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