Cook Time: 3 hours
What you need
Square Tin 18cm / 7″ Â 23cm / 9″
Round Tin 15cm / 6″ Â 20cm / 8″ Â 25cm / 10″
Butter  275g / 10oz  400g / 14oz  575g / 1½lb
Golden Syrup  150ml / ¼pt  175ml / ½pt  450ml / ¾pt
Good Quality Chocolate  225g / 8oz  450g / 1lb  900g / 2lb
Digestive Biscuits 400g (roughly crushed)  ½ packet  1 packet  2 packets
Rich Tea Biscuits 400g (roughly crushed)  ½ packet  1 packet  1 packet
Shamrock Nuts (walnuts, brazil nuts, almonds)  125g / 4oz  225g / 8oz  450g / 1lb
Shamrock Fruit (sultanas, apricots, cherries)  125g / 4oz  225g / 8oz  450g / 1lb
Recipe Steps
- Line the tin with cling film, allowing enough to completely fold over the top when tin is full.
- Melt the chocolate, syrup and butter in a large bowl over a pan of hot water or in a microwave on medium power. Stir to make sure all ingredients are well mixed together.
- Add the crushed biscuits, fruits and nuts and stir well.
- 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.
- Place in the fridge to set for about 3 hours. It will keep for up to two weeks in the fridge.
- To serve or decorate, just turn out and carefully peel off the film.
