Gur Cake Blocks (Chester Cake Bread)

Method

1. Preheat your oven to 180°C (160°C fan). Line an 8x8 inch square baking tin with parchment paper.
2. In a large bowl, mix the stale breadcrumbs, dried mixed fruit, dark brown sugar, mixed spice, and cocoa powder together.
3. Add the golden syrup and gradually pour in the cold black tea, mixing continuously until the breadcrumbs absorb the liquid and form a thick, dark, uniform spiced paste (ensure it is moist but not completely watery).
4. Unroll your shortcrust pastry. Cut out a square the exact size of the bottom of your tin and lay it in place.
5. Spoon the heavy spiced breadcrumb mixture over the pastry base, pressing it down flat into a smooth, even layer.
6. Cut a second square of shortcrust pastry and place it directly on top of the filling, pressing the edges down slightly.
7. Prick the top pastry layer all over with a fork to prevent air bubbles. Bake for 50 minutes until the pastry is crisp and light golden. Allow to cool completely in the tin before slicing into blocks or squares.