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Fridge Cake



200g digestive biscuits

100g butter (plus extra for greasing)

3 tbsp golden syrup

2 tbsp cocoa powder

50g raisins

100g dark chocolate

Butter an 18cm sandwich tin, seal the biscuits in a strong plastic bag and bash into uneven crumbs with a rolling pin.

Melt the butter and syrup in a pan, stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.  Spoon into the tin and press down firmly.

Melt the chocolate, spread over the biscuit base and chill for an hour before cutting and sharing.

Apparently these keep for a week if wrapped in foil, in my experience they keep for less than 24 hours in a house with teenagers.