This recipe is on page 122 of the book.
You will need (I made 8 slices):
2 tbsp golden syrup
2 tbsp malted chocolate drink (I used just malted i.e. Horlicks)
225g malted milk biscuits
75g milk chocolate (you can also use dark)
25g icing sugar
2 tbsp milk
Grease and line a cake tin; mine was an 18cm loose bottomed one.
Put the butter, golden syrup and malted drink into a saucepan and heat gently until the mixture is well combined. I find when the butter melts at first it looks a bit separated but keep stirring and it will come together and be thick and glossy.
Bash up the malted milk biscuits until you have crumbs then mix these into the butter mixture.
Press the mixture down well in the cake tin.
Get a small bowl and place it over a saucepan of simmering water but be careful that the bowl and water don’t touch. Put the chocolate, icing sugar and milk into the bowl and stir gently until the chocolate melts and the icing is combined.
Pour the chocolate icing over the biscuit mix then leave to set before cutting into wedges.
Tip – if you melt the butter in the same saucepan you use to hold the water later on it cleans the saucepan up a treat!
When I made these a few days ago it was cold and miserable. While waiting for the icing to set we went out for a blustery walk to feel no guilt when we came back to eat a slice, or three. De-waterproofed and sat at home with a nice cup of tea I couldn’t think of anything better to be sinking my teeth into. Whenever I make something from this book it always puts a smile on my face. Do you have any cook books that you have had for years and you still use now?