50 g/2 oz drinking chocolate powder
25 g/1 oz cocoa (unsweetened chocolate) powder
30 ml/2 tbsp golden (light corn) syrup
150 g/5 oz digestive biscuits (Graham
crackers) or rich tea biscuits
50 g/2 oz glace (candied) cherries or mixed nuts and raisins
100 g/4 oz/1 cup milk chocolate
Place the sugar, butter or margarine,
drinking chocolate, cocoa and syrup in a pan and warm gently until the
butter has melted, stirring well. Remove from the heat and crumble in
the biscuits. Stir in the cherries or nuts and raisins and spoon into
a 450 g/1 lb loaf tin (pan). Leave in the fridge to cool.
Melt the chocolate in a heatproof bowl over a pan of gently simmering
water. Spread over the top of the cooled cake and slice when set.