400g plain chocolate,broken into pieces
100g butter
225g madeira cake,crumbled
30g rice crispies
50g glace cherries
4 digestive biscuits,broken
50g raisins
2tbsp golden syrup
white icing pen
Line a loaf tin with baking paper.Ment 275g chocolate in a bowl over a pan of simmering water.Melt the butterand add to the chocolate along with the madeira.Mix in the rice crispies,cherries,digestives,raisins and syrup,and mix well.Pour into the loaf tin and chill in the fridge for 2-3 hours until set.Remove the cake from the tin ,peel away baking paper and put on a plate. Melt the remaining chocolate and spread over the top of cake and leave to set.Then decorate with the icing pen.Cut into squares and serve.
100g butter
225g madeira cake,crumbled
30g rice crispies
50g glace cherries
4 digestive biscuits,broken
50g raisins
2tbsp golden syrup
white icing pen
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