Broken biscuit cake

I’m sorry to admit this – but I’m a bit of a fraud. The editor of the Newcastle Journal employs me to provide him with a recipe every other week on the basis that a lot of people consider cooking difficult and appreciate a little guidance. Therefore, one assumes that the recipes are sophisticated and provide an insight into the years of learning and research that the average restaurateur experiences over his or her lifetime. Well, the truth is, a lot of cooking’s not that difficult. In fact, anyone can make a cake out of broken biscuits. So, here’s a short recipe that makes enough for a few dozen biscuits, depending on their size.
One kg of a good quality dark chocolate
500g of butter
100g shredded or desiccated coconut
150g walnuts – roughly chopped
Three tablespoons of honey or golden syrup
One packet of Hobnobs – broken into 1cm pieces
Three balls of stem ginger – finely chopped
Choose a pan of the right size that a heat-proof, such as Pyrex, bowl sits neatly and securely on top. Bring an inch or so of water to the boil in the pan and place the bowl on top, making sure the water cannot touch the bowl. Lower the heat until the water’s simmering. Add the butter, honey and chocolate to the bowl and allow to melt, stirring occasionally.
When fully melted and combined, mix with the coconut, walnuts, stem ginger and broken hobnobs. Spoon into a greaseproof paper-lined cake tin and smooth until flat. Place in the fridge to set, removing halfway through to cut into pieces so as to make it easy to break once fully set.

Lovely served with ice-cream and fruit.

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