225 g (8 oz) milk or plain chocolate
100 g (4 oz) butter
50 g (2 oz) golden syrup (or corn syrup)
50 g (2 oz) raisins, soaked overnight in a little rum
50 g (2 oz) Brazil nuts, roughly chopped
50 g (2 oz) glace cherries, roughly chopped
225 g (8 oz) digestive biscuits, crushed
glace cherries
whole Brazil nuts
100 g (4 oz) butter
50 g (2 oz) golden syrup (or corn syrup)
50 g (2 oz) raisins, soaked overnight in a little rum
50 g (2 oz) Brazil nuts, roughly chopped
50 g (2 oz) glace cherries, roughly chopped
225 g (8 oz) digestive biscuits, crushed
glace cherries
whole Brazil nuts
method
1. Put chocolate, butter and golden syrup into a bowl over a pan of hot water.
2. When the chocolate has melted, stir in the raisins, nuts and cherries. Add the biscuits and mix well together.
3. Press the mixture into a lined 450 g (1 lb) loaf tin and chill for at least 4 hours, preferably overnight.
4. Turn out and decorate with glace cherries and Brazil nuts.
2. When the chocolate has melted, stir in the raisins, nuts and cherries. Add the biscuits and mix well together.
3. Press the mixture into a lined 450 g (1 lb) loaf tin and chill for at least 4 hours, preferably overnight.
4. Turn out and decorate with glace cherries and Brazil nuts.
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