My Biscuit Cake was a Grand Success
at the Irish Connoisseur’s 30th Anniversary and
My 20 Years as the “New Owner”
As promised, here is the original recipe with my conversions.
275g Kerry Gold Unsalted Butter / 2 sticks + 3.5 TBS
150ml Cup Lyon’s Golden Syrup / 2/3 Cups
225g Good Quality Chocolate / One 200g bar of Cadbury Dairy Milk + 5 more Little Squares
200g Digestive Biscuits (roughly crushed) / 14 biscuits
200g Rich Tea Biscuits (roughly crushed) / 20 biscuits
3 Packets of 1.31oz Maltesers
Line a 2lb loaf pan with a double layer of parchment paper. Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Add the biscuits and maltesers. Stir well. Transfer to prepared loaf pan. Level it on top and press down well to avoid air gaps and, more importantly, to get all of the cake batter to fit into the pan. Allow to cool. Wrap completely in parchment paper and store in the refrigerator.