Breads, Biscuits and Cakes Recipes - Fruity Chocolate Crisp Gateau

Ingredients 

• 150 g/5 oz/2/3 cup butter

• 30 ml/2 tbsp golden (light corn) syrup

• 175 g/6 oz/1 1/2 cups digestive biscuits (Graham crackers), crushed

• 50 g/2 oz/2 cups puffed rice breakfast cereal

• 30 ml/2 tbsp sultanas (golden raisins)

• 25 g/1/4 cup glace (candied) cherries, chopped

• 25 g/1 oz/1/4 cup angelica, chopped

• 225 g/8 oz/2 cups chocolate dots

• 30 ml/2 tbsp water

• 175 g/6 oz/3/4 cup icing (confectioners') sugar, sifted

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Method:

1. Melt 100 g/1/2 cup of the butter in a saucepan with the syrup.

2. Remove from the heat and stir in the biscuits, rice cereal, sultanas, cherries, angelica and three-quarters of the chocolate dots.

3. Mix well and press into a greased 450 g/1 lb loaf tin, lined with non-stick baking parchment. Chill until firm.

4. Melt the remaining butter and chocolate in a saucepan with the water. Stir in the icing sugar until smooth.

5. Remove the cake from the tin and carefully cut in halves lengthways. Sandwich together with a little of the icing.

6. Place on a serving plate and spread the remaining icing over. Decorate with a fork and chill until ready to serve.