Yields6 Servings
 40 g caster sugr
 3 tbsp water
 450 g milk chocolate
 225 g unslated butter
 225 g seedless raisins
 4 tbsp rum
 100 g chopped mixed nuts
 100 g red glace cherries halved
 100 g meringues crushed
 100 g Amaretti biscuits crushed
 12 dark chocolate finger biscuits
 12 coffee finger biscuits

put sugar and water into a pan and dissolve over a gentle heat; bring to boil and simmer for 1 minute; add the chocolate and butter and stir until melted
- warm raisins in rum to plump them up and leave to cool
- add chopped nuts, glace cherries, raisins, meringues and Amaretti to chocolate mixture and mix well
- turn out on to a plate and shape into a bonfire
- press finger biscuits on to side of cake and dust with cocoa and red food powder

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