- 250g digestive biscuits
- 150g plain chocolate
- 150g milk chocolate
- 100g unsalted butter
- 150g golden syrup
Put the biscuits in a plastic bag and bash them into pieces with a rolling pin.
Melt both kinds of chocolate, the butter, and golden syrup in a heatproof bowl set over a pan of simmering water. Stir well.
Remove the bowl from the heat and stir in the broken biscuits,
Line a 20 cm (8 in) shallow, square-shaped tin with clingfilm. Spoon the mix into the tin and level it by pressing down with a potato masher.
Set the cake in the fridge for 1-2 hours. Then turn it out and peel off the Clingfilm. Cut into slices and serve