UNCOOKED CHOCOLATE CAKE

12 oz/375 g   Sweet Biscuit Crumbs (or equivalent)
 4 oz/125 g   Margarine or butter
 4 oz/125 g   Caster Sugar (or plain sugar)
 4 oz/125 g   Cocoa
 4 T          Golden Syrup (or honey)
 Few drops    Vanilla essence


1. Melt together the butter, sugar and syrup.
2. Stir in the cocoa and vanilla essence until smooth.
3. Add the crushed biscuits and mix.
4. Press into shallow cake tin and allow to set.

Les and Valerie Ferguson
S/V oblio