To say my childhood was eventful would be a huge understatement. It had some major low points, with some moments of loveliness thrown in. One of the events which happened as a result of other events was me being fostered for a while. I could tell you so much about my foster family. Maybe one day I will.
Jean, my foster mother, used to cook all meals from scratch. She was a fantastic cook. Everything she made was made with love, and was heartily comforting to eat. One of the treats she used to make was Polish Cake. I have no idea if it is really from Poland, although I highly doubt it is as I can find no mention of it anywhere else. And it is not a cake. But she called it Polish Cake, so the name stuck. Luckily she gave the recipe to my sister so we have been able to carry on making it, and our children have had the pleasure of it too. My son absolutely loves it, just like I always have. It used to be such a wonderful treat. Strange as it may sound, no matter how tough the day had been, Polish Cake made everything better.
It is such a simple sweet treat. A biscuit base topped with chocolate. You could jazz it up and add various extra ingredients such as glace cherries, nuts etc to make a tiffin type treat, but I love it just as it is. It is meant to be topped with dark chocolate, but I use milk chocolate as my son hates dark. It is still delicious with milk, but it does taste even better with dark. It is entirely your choice though which you use.
You can make it in any shape tin you like. I prefer to use square or rectangle as it is easier to cut. I find it helps to line the tin with baking/greaseproof paper to make removing the Polish Cake a lot easier. You can use any sized tin you prefer, but note that the bigger the tin, the thinner the Cake will be. I like to double up on the ingredients and use a 12 x 7 inch tin. That makes the thickness you see in the photograph. If you do that, you won’t need to double up on the chocolate amount for the top, just add an extra 50g. You will still have enough.
I hope you love this as much as we all do!
225g digestive biscuits
100g unsalted butter
1 generous tbsp golden syrup
4 rounded tsp drinking chocolate
150g dark chocolate
- Grease and line a baking tin, using a strip of baking paper the same width as your tin, and long enough to cover the bottom and 2 sides with a bit extra to help to lift it out when it is ready.
- Crush the digestive biscuits into crumbs. This is easiest in a food processor, but you can also place them in a ziplock bag, and bash them with the end of a rolling pin.
- Place the butter, syrup and drinking chocolate in a large saucepan and heat gently until melted. Keep stirring until it becomes smooth. It might look like it has all separated, but keep mixing and it will come together. Remove from the heat.
- Add the crushed biscuits to the pan and mix well until thoroughly combined.
- Tip the biscuit mixture into your prepared tin and press down firmly and evenly with the back of a spoon.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. (Or you can melt it in a heatproof bowl in the microwave, checking it every 10 seconds to make sure it doesn’t burn).
- Pour the melted chocolate over the biscuit and spread it evenly to cover.
- Place in the fridge until set.
- Lift the Polish Cake out of the tin using the paper to help you. Cut into preferred sized pieces with a long sharp knife, and enjoy!