After work yesterday, I went out to scour the country looking for McVitie’s Digestives and/or Rich Tea biscuits. Went first to T. J. Maxx, because I knew they had a gourmet food aisle, and came away with no McVities–though I did find some lovely sour apple gumballs and some apple chips.
Then I went to Winn Dixie. I searched the International Aisle and the cookie/cracker aisle, then I asked a young stock man. He didn’t know and went looking for a manager, but after a while he came back and said he couldn’t find a manger. But then, in a stroke of luck, he found both my McVities items, so I scooped up two boxes of each and brought them home.
As to chocolate, I bought a bar of semi-sweet, though now I’m wondering if I would like it better with ordinary semi-sweet chocolate chips.
So I crumbled the ten crackers as the recipe called for (and yes, they do taste very much like a Ritz cracker, but they’re bigger), and added the dried fruit–I used cherries and cranberries, which I happened to have in my pantry. Then I added the pecans and melted the chocolate, butter, and mixed with Karo syrup. Then I added the chocolate mix to the cookies, fruit, and nuts in a bowl, poured it into a loaf pan, and put it in the freezer.
It won’t be set until tomorrow morning (or I won’t see it again until then), so I’ll let you know how it tastes. I don’t think it’s going to be overly sweet–because the chocolate isn’t, and there’s really no added sugar (except for the small amount of syrup).
P.S. I was watching a TV show, and the fancy Savoy Hotel in London was also making this biscuit cake in honor of the wedding. The chef used little molds, though, so I wish I’d thought to use my mini-cupcake pan. That would be cute, plus it’d make individual mini-cakes.
I’ll have to try that the next time I try another batch. This recipe is a natural for experimentation.