I’ve said rich tea or malted milk biscuits in the list of ingredients,
but loads of other biscuits work well with this recipe: KitKats,
Viscount biscuits, Penguins, digestives or stale ginger nuts.
You can also add chopped hazelnuts and glacé cherries.
11⁄2 lb (1 kg) milk chocolate
or
half milk, half plain chocolate
4 oz (100 g) unsalted butter
8 rich tea or malted milk biscuits
A generous handful each of mini marshmallows and raisins
Method
1. Very lightly grease and long-strip line a standard size (1 lb) loaf
tin.
2. Break the chocolate into small pieces and put it in a bowl over
a pan of boiling water to melt.
3. Melt the butter separately – in the microwave is good; about 40
seconds on defrost – and don’t be tempted to try and melt the
butter and chocolate together, it doesn’t work.
4. Wash and dry the raisins, break up the biscuits on a dinner
plate or in a bowl; add the dried fruit and marshmallows and
mix it all together.
5. When the chocolate has melted stir in the melted butter
followed by the rest of the ingredients and pour the mixture
into the lined loaf tin,
6. Leave to chill in the fridge for several hours – preferably
overnight – cut into wafer thin slices and serve. The colder the
chocolate, the easier it is to cut into slithers, but if you don’t
have time to chill overnight you can always cut the sweetloaf
into thick slices, then cut the slices into fingers.
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