FAO Dave "Windy" David Miller Chocolate & Ginger Nut Biscuit "Cake" - ticks both your boxes Melt 300g Chocolate (milk or dark, your choice) & 1 tbsp Golden Syrup in a bowl over a saucepan of simmering Medina Valley Spring H2O. (Alernatively, zap in a Microwave 1min @ a time until melted) Mix in 250g crushed Ginger Nut Biscuits & 2 beaten eggs (fresh as possible - see Merv for price & availability) Line a cake tin or tuppaware container with parchment paper (cling film will do) Pour mixture into container, smooth top with palette knife (back of spoon) Chill in fridge for approx 4hrs (or zap in freezer for approx 45mins) Tip out & slice as large or small as you & your generosity wish. Enjoy!!!!! Note to Windy - Make enough to share, I book on @ 14:23 Note to Porky - Rumour has it, any more than 3 makes you feel sickly. Feel free to test that theory & report back
Posted on: Tue, 27 Aug 2013 22:49:20 +0000