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No Bake Crunch Cake

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
The French Kitchen: A Cookbook

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

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

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