Karp Family Recipes

Butterscotch Fudge Gateau

Category: Desserts, Cakes

Serves: 8

Ingredients:

6 oz. golden syrup 8 oz. stoned dates 4 oz. glace cherries 4 oz. mixed walnut, almonds and hazelnuts 8 oz. wheatmeal biscuits 6 oz. butter 1” x 6” deep cake tin with false bottom

Directions:

Crush half the biscuits and crumble the other half. Combine the golden syrup and butter in a heavy pan and heat until the butter has melted. Bring to a boil, whisking constantly. Boil 2 to 3 minutes, whisking all the while, then remove from heat and set aside. In a medium bowl mix the broken biscuits, nuts, dates and cherries, then cover with the butterscotch sauce. Stir thoroughly to ensure everything is coated, then transfer the mixture to the cake tin, smooth the top and refrigerate 12 hours.