History
I was born to this planet during the early part of the 1970's.
Growing up with my mother and my stepfather, I was exposed to a wide variety of music from a very early age and...yawn...!
Let's forget all of this nonsense for now. No doubt you'll gradually build up a picture of my history as time goes on! Instead, let us take a look at a rather nice recipe for Italian Biscuit cake which was shown to me a number of years ago... This cake is more commonly known as fridge cake, because instead of putting it in an oven to cook, you just put it in the fridge to set.
Ingredients
150g/5oz dark chocolate
150g/5oz milk chocolate
250g/8oz digestive biscuits
150g/5oz golden syrup
75g/2 1/2oz raisins
100g/3 1/2oz dried apricots, chopped
100g/3 1/2oz unsalted butter
Method
- 1. Line a 20cm (8in) square loaf tin with cling film, ensuring that plenty of film is left hanging over the sides.
- 2. Put the biscuits in a plastic food bag and break them into small pieces with a rolling pin.
- 3. Melt the chocolate, syrup and butter in a heat proof bowl placed over a pan of simmering water. Stir gently.
- 4. Remove the bowl from the heat and add the all of the remaining ingredients. Mix together.
- 5. Pour the mixture into the lined tin. Level the surface and press down.
- 6. Leave to cool completely before placing in the fridge for a minimum of two hours to set.
- 7. Turn the cake upside down and shake out of the tin. Peel off the cling film and cut slices to suit.
You may want to vary the ingredients to suit your own taste. So there you have it. Italian Biscuit cake. Tasty I'm sure you will agree. Be warned though, your cholesterol won't thank you for eating it and you'll end up with more handles than a cupboard full of mugs if you eat too much. Offer more than one slice to a relative you don't like much and see if they change colour! Next time on History...
How to climb the Leaning Tower of Piza with nothing more than a box of matches and a pack of dental floss. and... Making kitchen utensils from scrap metal. I thank you all.
