Professor Peter Worsley’s Quaternary Quake


a chilling experience….


225g digestive biscuits chopped coarsely or broken up with rolling pin 100g butter or margarine
25g soft brown sugar
4 tablespoons of golden syrup
3 tablespoons of cocoa
100g raisins


1. Put the butter, sugar, cocoa and golden syrup in a pan and heat gently until melted

2. Add the biscuits and raisins – mix well

3. Turn into a greased and lined 20cm tin and chill until firm.

4. Dust well with icing sugar or decorate with melted chocolate.

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