8 oz. chocolate digestive biscuits
4 oz. Brazil nuts
4 oz. glacé cherries
10 oz. milk chocolate
4 oz. butter
5 oz. Golden Syrup (if you don’t have golden syrup, mix 2 oz. honey with 3 oz. corn syrup)
Butter and line a pan with parchment paper, and butter the paper. (Size doesn’t matter since the cake will not be baked.)
Smash biscuits and nuts into small pieces, and place in a big bowl with cherries.
In a metal bowl set over simmering water, melt the chocolate, butter, and golden syrup, stirring to make it smooth and glossy.
Add chocolate mixture to biscuit mixture.
Pour into the pan, smooth the surface, and refrigerate for at least 2 hours.