My mother, Sasha, introduced me to chocolate fridge cake. I'm not sure where she got the recipe, but it was one of about two dozen she wrote down in a cook book that she made for me when I left home to move into a place of my own. I can't honestly say that those 24 recipes now constitute my staple diet – I'm too fond of fine dining for that – but I'm still very partial to chocolate fridge cake.
225g of digestive biscuits, roughly crushed
125g of margarine or butter
45ml of golden syrup
125g of granulated sugar
50g of raisins
150g of cocoa powder
1 beaten egg
Melt the fat, sugar and syrup together in a pan with the raisins. Add the cocoa. Remove from the heat and add the beaten egg quickly. Stir in the broken biscuits. Put into a flat, greased tin or dish, and press down firmly. The mixture should be about 2.5cm thick. Leave to set and cool in the fridge. Turn out and cut into squares.
Toby Young has written the introduction to the 2008 edition of Charles Campion's 'London Restaurant Guide'