Fridge cake.... possibly

During the aforementioned lunch, I suddenly remembered 'fridge cake' which I last made when I was about 13/14 years old. I remember biscuits, butter, possibly golden syrup, all bashed up and put in a foil-lined tray in the fridge to chill with some melted chocolate on top. So.... I texted The Sister - but she had no recipe for it.
She did, however, have a recipe (from her mother-in-law) for 'No-Bake Chocolate Crunch' which seems very similar, and will be tried out tomorrow (in amongst the Bank Holiday spring clean, aquaerobics, charity shop trip, cooking hushpuppies etc. etc.).

4 oz marg
3 oz sugar
1 tbsp syrup
1/2 tsp vanilla essence
2 tbsp milk
12 oz digestive biscuits (apparently you can't buy these in the States - how odd!)
3 oz raisins
3 oz of cooking chocolate - melted.

1. Melt: marg, syrup, vanilla essence, sugar, cocoa, milk
2. Bring to the boil.
3. Remove from heat and cool slightly.
4. Add the crushed biscuits and raisins.
5. Pour into a shallow 7" square tin.
6. Cover with melted chocolate.
7. Chill.

Flapjacks

Thanks to The Sister for passing this recipe on. Perhaps, once my broken cooker is fixed, I will be able to try this one out myself.

1. 2 x 250g blocks of butter
2. 1 x small (454g) tin of golden syrup
3. 1 x sugar bowl/cup of sugar
4. 300g plain flour
5. 600g oats

6. large baking tray with at least 1" deep sides
7. Oven pre-heated to 200 degrees centigrade.

place 1, 2 and 3 into a large saucepan and boil until all melted,
combined and caramelised. remove from heat. pout in 4 & 5 to the
liquid mix and stir. pour into lined and prepared 6 and level.
place in 7 for 9-10 mins until light golden brown. remove from oven.
score into slices. allow to cool in tin for approx 10 mins. cut down
along scored lines. invert onto cooling rack, use second cooling rack
to then make flapjack right way up again and separate out the pieces
and allow to cool, checking the quality control slice(s).

Chocolate Brownies...

I found the recipe for the brownies I used to make and foist on people when I was at college... posted here for easy reference....

I think that I reined back a little on the sugar as the recipe shows 300g which is slightly more than the usual 250g bag - otherwise you don't need to weigh anything as the measurements equate to 1 block of chocolate, one block of butter, one bag of sugar etc....

125g chocolate (dark is best)
250g butter
300g caster/granulated sugar
40g flour (or thereabouts - plain, to thicken).

Very complicated recipe -
1. Melt chocolate and butter (bain-marie, or microwave will do, although I prefer the former).
2. Stir in sugar.
3. Sir in flour.
4. Cook @ 180C for c.20-25 mins.

It will be very gooey - more gooey than cake-like. However, delicious (but would avoid giving to children with a tendency to be hyperactive....or, sadly these days, me)