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

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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BONFIRE CAKE