Adapted from one torn out of Grazia magazine last year, author unknown.
200g Rich Tea Biscuits
70g Mini Marshmallows
70g hazelnuts, chopped small
70g pistachio nuts, shelled
70g raisins or other dried fruit
150g unsalted butter
1 tablespoon golden syrup
250g dark chocolate
edible silver glitter, to decorate, optional
small white birds or anything else you fancy to decorate, optional
1. Line a 1lb loaf tin with cling film, making sure to leave extra overhanging the sides.
2. Put the biscuits in a double bag made from 2 plastic bags. Tie the end securely, and then hit the biscuits with a rolling pin, until all are crushed.
3. Pour the crushed biscuits into a large bowl, and then add the sweets, nuts and dried fruit.
4. Melt the chocolate, butter and golden syrup together in a bain mairie (a heat proof bowl over a pan of just simmering water). Leave to cool for a moment.
5. When cooled a little, carefully stir the melted ingredients into the dry using a wooden spoon.
6. Once combined, spoon the mixture into the prepared cling filmed loaf tin, and press it down gently to flatten the top evenly.
7. Place in the fridge for 2 hours, until solid.
8. Remove the cake from the tin once set by pulling on the cling film and easing it out with a knife. Turn it out on to a plate, and decorate with edible glitter. I added a couple of white birds I'd found in the local florist - purely for decoration and not to be eaten obviously!
9. Keep in the fridge until ready to serve. This cake slices best when just out of the fridge.
This cake was idly made while listening to the Anthony & The Johnsons album I Am A Bird Now