Back to Recipe Menu

Chocolate & golden syrup loaf


  • Gently melt the cooking chocolate, milk, golden syrup, salt and butter in a double boiler (or in the microwave). 
  • Then slowly pour in the beaten egg to slightly cook, continually stirring.
  • Put the broken biscuits, mini marshmallows and meringues in another large bowl. Pour in the chocolate mixture and mix well. 
  • Then transfer the mixture to a loaf tin lined with plastic wrap, overlapping quite a bit. Cover with the plastic, tap the tin a few times on the workbench and set aside to cool, before refrigerating for at least 4 hours until set. 
  • Remove from the fridge at least 10 mins before slicing and serving with a sprinkling of icing sugar on top.
  • nb. This is best made the day before serving.


  • 300 gm good dark cooking chocolate
  • 150 ml milk
  • 150 gm golden syrup
  • a pinch of salt
  • 140 gm unsalted butter
  • 1 egg, lightly beaten
  • 150 gm Amaretti biscuits, broken into pieces
  • 20 mini marshmallows
  • 9 small meringues, halved
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm