This is a great traybake type cake that requires no cooking – it is really tasty – all the flavours shine through to give a real chocolate treat. I got the recipe from a book written by a school dinner lady.
Top tip: Take your time when cutting this pie – it can be quite difficult. A good idea would be ti use a pie tin that has a removable bottom – that way you can easily prize it out before cutting.
Wot u need
175g (6oz) butter
225g (8oz) digestive biscuits
50g (2oz) glace cherries
100g (4oz) caster sugar
100g (4oz) sultanas
1 tbsp drinking chocolate
100g (4oz) good quality milk chocolate
Wot u do
Melt the butter slowly in a saucepan. In the meantime take a small plastic freezer bag or something similar and chuck the digestive biscuits into it. Take a rolling pin and bash the outside of the bag to make the biscuits break up – no need to beat the hell out of these – you’re aiming for a mix of crumb bits with plenty of 1/2 or 1cm pieces. Wash the cherries to remove the sticky stuff and chop into small pieces. Add the sugar and drinking chocolate to the melted butter and mix in then add everything else except the milk chocolate. Line a 21 cm round tin with cling film making sure the whole bottom is covered and ths sides. Pour the mix into the tin and flaten down and tighten with the back of a spoon. Chill this mixture in the fridge for at least 90 mins. Thirty mins before you are going to finish this pie melt the milk chocolate. To do this break it up, place it in a bowl and place over simmering water – don’t rush this or the chocolate will go lumpy. Cover the pie with the melted chocolate, chill and serve.