Categories: May, picnic

Ingredients

• 225g softened butter, plus extra for greasing
• 3 tbsp golden syrup
• 50g cocoa powder
• 300g digestive biscuits, coarsely crushed
• 400g dark chocolate, broken into squares
• 4 tbsp multi-coloured sugar strands (hundreds and thousands)

Directions

1. Grease and line a round 18cm springform cake tin.

2. Put the butter, golden syrup and cocoa into a large bowl. Microwave on high for 2 minutes until melted and stir until smooth. Add the biscuits, stir well, and spread evenly into the lined tin.

3. Put the chocolate into a bowl, microwave on high for 2 minutes, or until melted, and stir until smooth. Pour the chocolate over the biscuit mixture and use a palette knife to smooth the surface. Sprinkle over the sugar strands. Chill for at least 2 hours, until set.

4. Transport with an ice pack or in a cool box to keep it firm, then slice into wedges.

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