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Refrigerator Biscuit Cake

ingredients

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

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.

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