Christmas Fridge Cake
10.6-ounce milk chocolate bar 10.6-ounce dark chocolate bar 1/2 cup butter 1/3 to 1/2 cup Lyle’s Golden Syrup (or
Karo light corn syrup) 21/2 cups leftover and brokenup Christmas biscuits (to Americans: cookies) 3/4 to 1 cup chopped mixed nuts 1 cup dried festive fruit (cranberries,
raisins, dates, etc.) 21/4 to 21/2 cups Christmas chocolates, sweets and/or marshmallows cut into large pieces
Line a 2-pound loaf tin with two layers of plastic wrap, leaving some hanging over the sides. Melt chocolate bars, butter and syrup in a heatproof bowl over a pan of simmering water. Remove from heat, fold in all other ingredients gently and pour into tin. Leave to set overnight in fridge, turn out of tin and cut into slices.