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Ingredients:

Square Tin

-

18cm / 7"

23cm / 9"

Round Tin

15cm / 6"

20cm / 8"

25cm / 10"

Butter

275g / 10oz

400g / 14oz

575g / 1 1/2 lb

Golden Syrup

150ml / 1/4 pint

175ml / 1/2 pint

450ml / 3/4 pint

Good Quality Chocolate

225g / 8oz

450g / 1lb

900g / 2lb

Digestive Biscuits 400g (roughly crushed)

1/2 packet

1  packet

2  packets

Rich Tea Biscuits 400g (roughly crushed)

1/2 packet

1  packet

1  packet

Nuts (walnuts, brazil, almonds)

125g / 4oz

225g / 8oz

450g / 1lb

Fruit (sultanas, apricots, cherries)

125g / 4oz

225g / 8oz

450g / 1lb

Method:

  1. Line the tin with “cling film”, allowing enough to completely fold over the top when tin is full.
  2. Melt the chocolate, syrup and butter in a large bowl in a microwave, on “Medium” power. Alternatively, place bowl over a pan of hot water. Stir to make sure all ingredients are well mixed together.
  3. Add the crushed biscuits, fruits and nuts and stir well.
  4. Transfer mixture to the prepared tin. Level it on top and press down well to avoid “air gaps”. Fold over the cling film and cover completely.
  5. Place in the fridge to set, which will take about 3 hours (it will keep for up to two weeks in the fridge)
  6. To serve or decorate, just turn out and carefully peel off the film.

Note:

A light wedding cake.