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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