Ingredients:
- 250g/8oz digestive biscuits
- 150g/5oz milk chocolate
- 150g/5oz dark chcolate
- 100g/3.5oz unsalted butter
- 150g golden syrup
- 25g chopped glacier cherries
- 100g raisins
- 75g mixed nuts (pecans, almonds, hazelnuts
Method:
1) Line a 20cm shallow tin with foil
2) Place the biscuits into a plastic food bag and bash them into pieces using a rolling pin.
3) Melt the chocolate, butter and golden syrup in a heat proof bowl set over a pan of simmering water and stir occasionally. (Or cheat as I did and heat in a pan on a very low heat being extremely careful not to burn by stirring continuously)
4) Remove pan from heat and stir in the broken biscuits, cherries, raisons, pecans, almonds and hazelnuts.
5) Pour the mixture into prepared tray, top with chopped hazelnuts and cover before placing in fridge for 1-2 hours to set.
5) Pour the mixture into prepared tray, top with chopped hazelnuts and cover before placing in fridge for 1-2 hours to set.
6) Turn the cake out and pull away the foil. Cut the cake into bite-size pieces and enjoy!