No Bake Crunch Cake

Name: No Bake Crunch Cake
Prep time: 25 min
Total time: 2 h 25 min
Yield: Serves 6
Cuisine: French
Ingredients: 1 tbsp black treacle; 200 g dark chocolate (70 per cent cocoa); 3 tbsp golden syrup; 1 x 250 g packet digestive biscuits; 150 g mixed nuts and seeds, chopped; unrefined icing sugar for dusting; 150 g mixed dried sultanas or raisins; 75 g dried apricots; 75 g glace cherries; 150 g butter

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

I used to make this absurdly simple cake over my single gas-ring when I was at university, and leave it to chill on my window-ledge overnight. It got me through a lot of late-night revision crises, and it’s a great way to use up broken biscuits.

Ingredients

150 g butter
3 tbsp golden syrup
1 tbsp

Europe
France
Cake
Vegetarian
Mediterranean

Method

Line a square 23cm low-sided baking tin with baking parchment.

Carefully melt the butter, golden syrup, black treacle and chocolate in a saucepan over a low heat.

Place the sultanas or raisins, glace cherries, apricots, nuts and seeds in a bowl.

Roughly crush the digestive biscuits (the best way is to place them in a strong plastic bag and break them up with a rolling pi