No Bake Crunch Cake from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde
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,...
Ingredients
- 75 g dried apricots
- 75 g glace cherries
- 3 tbsp golden syrup
- unrefined icing sugar for dusting
- 1 x 250 g packet digestive biscuits
- 150 g mixed nuts and seeds, chopped
- 1 tbsp black treacle
- 150 g butter
- 150 g mixed dried sultanas or raisins
- 200 g dark chocolate (70 per cent cocoa)
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