8 oz / 250g Digestive biscuits
5 oz / 150g Milk chocolate
5 oz / 150g Dark chocolate
3 1/2 oz/ 100g Butter (unsalted)
5 oz / 150g Golden syrup
3 1/2 oz / 100g Dried apricots
2 1/2 oz / 75g Raisins
2 oz / 60g Pecans (OPTIONAL)

1. Line an 8 inch square (20cm) tin with cling film leaving some of the film hanging over the edge of the tin.

2. Put the biscuits in to a plastic bag and tie the top then hit them with a rolling pin to break them up … a mix of fine and chunky biscuits will add to the finished affect.

3. Put some water in to a pan and rest a bowl on the top of it then turn on the heat to bring the water to a simmer. Make sure that the bottom of the bowl doesn’t touch the water (*smaller kids will need an adult to do this bit)

4. Break up the chocolate and put it in to the bowl (which is over the hot water) and add the syrup and butter then stir the ingredients gently until they melt together.

5. Take the bowl off the pan of water and wipe the underneath then add the broken biscuits, fruit and nuts (*the nuts are optional and you should make sure that non of the people who are going to eat the cake have a nut allergy before including them in the recipe)

6. Spoon the yummy mix in to your prepared tin and press it down using a spatula or a potato masher then leave it to cool.

7. Once the mixture has cooled chill it in the fridge for 1 to 2 hours then tip it out of the tin and peel the cling film off before cutting it in to squares.

*Remember this is yummy but rich so cut small squares.