Foula Peat Cake

Course: Main

Prep Time: 15 minutes

Cook Time: 5 minutes

  • Digestive biscuits - 250 grams (broken into small pieces)
  • Mixture of raisins/sultanas/cherries - 10 oz
  • Dessicated coconut - 3 oz
  • Cocoa powder - 2 tbsp
  • Margarine - 5 oz
  • Golden syrup - 2 large tbsp
  1. Grease a 9" x 13" tin and set aside.
  2. Mix crushed digestive biscuits, dried fruit, coconut and cocoa powder together in a large bowl.
  3. Melt margarine and golden syrup in a small saucepan over a low heat, being careful not to allow it to boil.
  4. Stir melted ingredients into the dry and mix well, ensuring all the crumbs are well coated.
  5. Turn the mixture out into the prepared tin and press down firmly all over with a hand inside a poly bag.
  6. Leave until set before cutting into squares.

Optional: drizzle the cake with melted chocolate after pressing it down in the tray.