Melt the chocolate by microwaving at 30 second intervals, stirring in between, till melted. But be careful not to scorch the chocolate! Otherwise, melt in a double boiler.
This was amazing, but what made it even better was double the amount of golden syrup and 6tsp cocoa. I used Ginger nuts instead of rich tea/digestives and threw in some fresh chopped ginger (about a thumb sized piece) I only used dark chocolate on the top. Made it at 7pm lastnight, by 7:30 it had gone. Ooops. - 05 Jul 2012
Altered ingredient amounts. Didn't seem to have quite enough raisins in mine so I added a couple of extra handfuls - 14 Feb 2010
Delicious! I was a bit confused by the 'swiss roll tin' though. I used a small roasting dish which did the job fine. Very nice indeed! - 14 Feb 2010