members recipes

Ingredients
Dry Mix
100g Almonds
100g Hazelnuts
200g Mixed Peel
200g Glace Cherries
150g Mixed Raisins/Sultanas
Zest of 3 citrus fruit such as lemon lime orange
500g Digestive Biscuits

Note:You could soak the dry fruits in alcohol such as spiced rum no more than 50ml
You can also substitute things such as coconut shavings and other dried fruit products instead of raisins if you wish.

Melt Mix
160g Milk Chocolate
160g Dark chocolate
120g Golden Syrup
300G Butter (do not use margerine it must be real butter)

Method
1.Cling a cake tin or baking tray of the depth/size you want.

2.Mix the dry mix together in a bowl making sure the biscuits are well crushed i prefer to blitz them in a food processor myself.

3.Put the melt mix in a bain marie, example in a metal bowl over a pot of lightly boiling water.
make sure it has fully melted.

4.Now mix the dry and wet mix together until fully incorpoated then put into the pre-prepared baking tray and stick it in the fridge.

If you get water in the wet mix add a spoonful of oil and mix it well it should return to a good consistency.

This is my personal favourite cake and as its so soft you can treat it like a usual cake and even add icing for a special birthday cake twist its incredibly rich and although highly fatening its full of goodness