Boozy Fingers - photo on Picasa website
This is a recipe that has evolved over the years. I first made these before I was married (35 years ago) and so they have been a long time evolving. I tend to just adjust the quantities to my liking. So if you don't like something... you
3 x 100g blocks of dark chocolate – use a good one (over 70% cocoa solids).
4 ozs butter.
4 ozs of sugar.
1 tablespoon of cocoa – heaped.
1 large whole egg.
2 tablespoon Tia Maria.
8 ozs digestive biscuits – crushed.
4 oz mixed dried fruit
4 oz glace cherries
4 oz chopped nuts of your choice. (I use halved almonds)
- Line 11” x 7” tin (or small if you prefer a deeper bar) with foil.
- Break half the chocolate and put on the foil in small pieces and gently melt the chocolate in a low oven (I use the bottom oven of Aga). Alternatively melt the chocolate in a glass bowl over a pan of hot water (safest way) spread on foil and leave to set.
- Melt butter and sugar in a saucepan or a bowl in the microwave.
- Add egg,
- and booze and remove from heat. If you don’t like Tia Maria… try brandy, sherry or another liqueur.
- Add biscuits,
- and dried fruit.
- Spread mixture over hardened chocolate and level with the back of spoon.
- Gently melt remaining chocolate (in bowl in microwave or over a pan of hot water) and spread on top of the mixture and level. Leave to go cold in the fridge
- then cut into fingers.
Keeps beautifully! (If you can leave it alone!)
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.