Chocolate Praline Cake

Place the digestive biscuits into a large bowl and roughly crush with either your hands or the end of a rolling pin. Set to one side.

Melt the butter and golden syrup together in a pan over a medium to low heat. Once the butter has melted stir in the chocolate syrup, sultanas and crushed digestive biscuits. Mix until well combined.

Press into a greased 11″ x 7″ baking tin.

Melt the chocolate in a glass bowl over a pan of simmering water. Pour the melted chocolate over the praline base and spread to cover.

Refrigerate until the chocolate sets, approximately 30 minutes.