Splodge cake

A family favourite demanded at every birthday, and presented without fail at any occasion offering an excuse for a tasty treat, this is a joyful recipe that needs to be spread. Meet and fall in love with the oh-so-simple but scrumptious SPLODGE.

Ingredients: 

Skinted:

Can of Nestlé condensed milk
230g butter
Large tablespoon of golden syrup
300g Sainsbury’s basics milk chocolate
150g Sainsbury’s basics plain chocolate
1 x jumbo pack of Sainsbury’s basics rich tea biscuits (sainsburys basics)

Or when you’re minted:

300g Green & Blacks milk chocolate
150g Green & Blacks plain chocolate
McVitie’s rich tea biscuits

Method:
Line a loaf tin with greaseproof paper, cutting out double the length of the tin so you can cover the cake once it has been poured in.

Melt all the ingredients together in a large pan. Start with the butter, then add the golden syrup, broken up chocolate and condensed milk. Stir together.

Crumble the biscuits up. You can do this as a stress buster by bashing the biscuits with a rolling pin, or by simply breaking them up with your hands.

Stir all together and pour into loaf tin.

Pull the surplus greaseproof paper over the top of the cake and place in fridge for 3-4 hours to harden. (Be sure to take a melted spoonful though before this stage, it’s too good to miss!)

Extras: Add marshmallows, maltesers, nuts, dried fruit or anything that takes your fancy to the mix. Just be sure to reduce the amount of biscuits appropriately.