Chocolate splodge

Chocolate splodge

By
From
Three Sisters Bake
Makes
16–20 bars
Photographer
Helen Cathcart

This is one of the simplest recipes in the book. It needs no cooking, so is great fun to make with kids. Mum used to make this with us on rainy school holiday days (they were relatively frequent growing up in the west of Scotland!). Mum named it ‘splodge’ and the name has stuck. Younger visitors to the café love it. - Nichola

Ingredients

Quantity Ingredient
550g digestive biscuits
275g unsalted butter
275g good-quality dark chocolate, broken into pieces
275g raisins
300g condensed milk
500g good-quality milk chocolate

Equipment:

Quantity Ingredient
24 x 34 cm baking tin

Method

  1. Line the base and sides of the tin with greaseproof paper.
  2. Place the digestive biscuits in a large bowl and smash them into small pieces with the end of a rolling pin.
  3. Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water (making sure that the bottom of the bowl does not touch the water), stirring occasionally. Once melted, remove the bowl from the pan and stir in the raisins and condensed milk. Fold the broken biscuits into chocolate mixture and stir until all the biscuit pieces are incorporated.
  4. Press the mixture into the tin, making sure to press it into all the sides and corners. Try to get it as flat and even as possible. Place in the fridge for 20–30 minutes to set.
  5. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water and pour it over the ‘splodge’, spreading it even and neatly. Put it back in the fridge for 20–30 minutes until set. Cut the splodge into bars and dig in!
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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