The Island Day Nursery, Newport, Isle of Wight

Island Day Nursery home
Contact us and nursery location
Download contracts, policies and various forms
Nursery news and events
Nursery student placements, training and staff qualifications
Nursery opening hours
Kindergarten fees
Ratios, group sizes and the key person system
Settling your child in the day-nursery
Nursery facilities and equipment
Children's nutrition
Health and safety Fun club Useful links

No-bake choc-chunks

Ingredients
(Makes 12 squares)		  
  • 250g/8oz digestive biscuits
  • 150g/5oz milk chocolate
  • 150g/5oz dark chocolate
  • 100g/3½oz unsalted butter
  • 150g/5oz golden syrup
  • 100g/3½oz dried apricots, chopped
  • 75g/2½oz raisins
  • 60g/2oz pecans, chopped (optional)

Method

  1. Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
  2. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
  3. Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
  4. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional)
  5. . Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
  6. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
  7. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

Thanks to Annabel Karmel (from Children's First Cookbook)

< back to Cooking page

Tel: 01983 533334
email :