• 100g unsalted butter
  • 300g plain dark chocolate
  • 250g digestive or rich tea biscuits
  • 150 golden syrup
  • 75g hazelnuts chopped
  • 60g raisins


  • STEP 1
    Line a tin with cling film leaving enough round the edges so that you can easily take the mixture out of the tin later.
  • STEP 2
    Place biscuits in a plastic bag which is tightly closed (so the biscuits don’t spill) and then bash the biscuits into crumbs and small chunks using a rolling pin.
  • STEP 3
    Chop hazelnuts in pieces of different sizes.
  • STEP 4
    Melt chocolate, butter and golden syrup in a sauce pan
  • STEP 5
    Stir the biscuits, hazelnuts and raisins in the chocolate mixture and blend well.
  • STEP 6
    Spoon the mixture into the tin and press down quite hard so that the mixture covers the tin evenly, (you can do this with a potato masher) and then place the tin in the fridge for 2 to 3 hours until it is hard.
  • STEP 7
    Turn out the cake by holding the cling film that is draping over the edges and peel of the cling film from the cake and cut the cake into squares and serve with a cup of coffee or tea!

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