Connacht Gold Chocolate Biscuit Cake

Connacht Gold Chocolate Biscuit Cake


230g milk chocolate

270g dark chocolate

150g Connacht Gold Softer Butter, plus extra for greasing

225g golden syrup

150g Rich Tea biscuits, roughly crushed

200g Digestive biscuits, roughly crushed

30g marshmallows

1 pack of Maltesers


To decorate:

  • Grease a standard 900g pudding bowl with Love to Bake and line with cling film.
  • Combine both chocolates with the Love to Bake and golden syrup in a saucepan over a medium-low heat and stir until melted.
  • Remove from the heat and stir in the crushed biscuits, Maltesers and marshmallows.
  • Pour the mixture into the pudding bowl, pressing down with a spoon to make sure it is tightly packed. Spread the bottom so it is smooth.
  • Refrigerate overnight to set, then invert onto a serving platter. If it is not coming out easily, pour some warm water around the outside of the bowl to loosen it.
  • Roll out the white icing into a circle; it’s better to have the sides uneven, so that it looks like the icing is dripping down the cake.
  • Brush a bit of water onto the top of the cake and add the icing.
  • Roll and shape the coloured icing into red berries and green leaves. Secure these to the top of the white icing with a little more water.

Serves 12

Per Serving 567kcals, 29.5g fat (16.3g saturated), 71.6g carbs, 35.7g sugars, 5.7g protein, 2.3g fibre, 0.215g sodium


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