BONFIRE CAKE
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
1
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
