4 oz/125g or one stick butter or margarine 1 Tablespoon sugar 2 Tablespoons drinking chocolate 1 Tablespoon golden syrup 2 Tablespoons raisins 8oz/250g Rich Tea, plain or digestive biscuits 6 oz/170g good quality milk chocolate
Melt the butter and sugar with the syrup in a large pan. Add the raisins and drinking chocolate and bring to the boil. Allow to bubble gently for two to three minutes to thicken a little.
Crush the biscuits (crackers) with a rolling pin (putting them in a plastic bag beforehand cuts down on the mess). Don't leave the biscuit pieces too large, however, or the finished slab will tend to break up when cut. Mix the crumbs well into the melted mixture, coating thoroughly. Press into a lined 8 inch by 11 inch (28cm by 20cm) shallow Swiss roll tin and level out, pushing down the mixture well. Melt the chocolate carefully (avoiding getting it boiling) and spread over the top. Leave to set in a cool place then cut into 15 or 24 pieces with a sharp knife. You can cut it into squares, rectangles or into triangles.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!