May 02, 2018


Light soft brown sugar - 100 gms
butter - 100 gms
Golden syrup - 4 tbsp
Madeira cake or other
plain sponge cake - 250 gms (finely crumbled)
Cocoa powder - 50 gms
Walnut pieces - 100 gms (coarsely chopped)


  • Line a 6" square cake tin wit foil, smoothing it well over the base and sides of the tin and well into the corners.
  • Put the sugar, butter and syrup into a saucepan and heat gently, stirring until the butter has melted and sugar dissolved.
  • Remove from the heat and stir in the cake crumbs, cocoa and nuts.
  • Turn the mixture into the prepared tin and smooth the surface with a palette knife.
  • Leave to cool, then refrigerate for 3-4 hours or until the fudge is firm.
  • Cut into cubes, then place in paper sweet cases and serve.

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