No Bake Crunch Cake

Preparation info
  • Serves


    • Difficulty


    • 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.


  • 150 g butter
  • 3 tbsp golden syrup
  • 1 tbsp


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