Fruit & Nut Fridge Cake

Fruit & Nut Fridge Cake

15 minutes prep, 5 minutes cook

Serves 16

Ingredients

175g unsalted butter

4 heaped tbsps golden syrup

100g glacé cherries, chopped, rinsed and thoroughly dried

100g dried dates, stoned and chopped

100g seedless raisins

100g walnuts, roughly chopped

225g digestive biscuits, broken into large crumbs

Method

Line a 20cm loose-bottomed cake or springform tin with non-stick baking paper.

Measure the butter and golden syrup into a heavy pan and heat gently until the butter has melted. Increase the heat and boil for about 3 minutes, stirring all the time. Remove from the heat and leave on one side to cool.

Place all the remaining ingredients in a large bowl and pour over the cooled sauce. Mix well until evenly coated.

Turn the mixture into the tin and leave to chill in the fridge for about 4 hours, until set. Turn out and cut into thin slices to serve.

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