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This is based on a Green and Black's recipe. It is very easy to make, very rich and chocolatey. It has been served at our free food fayres and regularly appears at Pogo Cafe in Hackney, London.

Chocolate Biscuit Cake

4½ oz (125g) margarine
2½ oz (75g) golden syrup
7 oz (200g) dark chocolate
2 oz (60g) digestive biscuits
2 oz (60g) whole walnuts
2 oz (60g) sultanas
1½ oz (40g) dates or glace cherries

1. Grease loaf tin (8” x 3”).

2. Melt marg. and syrup together in a saucepan, over a low heat.

3. Melt the chocolate in a bowl over barely simmering water, then mix thoroughly with the marg. and syrup.

4. Break up the biscuits into large chunks, remember they will be broken further when mixed so don’t make them too small.

5. Add the biscuits to the melted mixture, together with 40g of the walnuts, sultanas and dates (chopped) or cherries. Mix well.

6. Fill fairly flat into the tin and decorate with the rest of the walnuts (chopped first).

7. Set in fridge for 4 hours.