CHOCOLATE FRIDGE CAKE

250g best-quality dark chocolate (70%+ cocoa solids)

100g butter

1 tbsp golden or maple syrup

100g Rich Tea, digestive or plain Hobnob biscuits

75g amaretti biscuits

100g whole almonds, lightly toasted and roughly chopped

50g shelled pistachio nuts

50g marshmallows, chopped

3 cubes preserved ginger, neatly diced

3 tbsp kirsch

3 tbsp morello cherries, drained

Wet the inside of an ordinarysized loaf tin (mine takes just under one litre of water when filled) and line with cling film. Melt the chocolate, butter and syrup together, either in a heatproof bowl set over a pan of barely simmering water or put the ingredients in a bowl and stand on the Aga. Stir until smooth. Break the biscuits and amaretti until smallish pieces then add to the chocolate along with everything else, combine then transfer to the loaf tin. Press down well and bring the cling film over the top to cover. Place in the fridge for a few hours. When you are ready to eat the fridge cake, turn it out onto a flat plate or board and slice.