FRUIT AND NUT CHOCOLATE RING

Yields20 Servings

500 g dark chocolate

200 g unsalted butter

150 g golden syrup

2 oranges zested

½ tsp ground cinnamon

250 g dried figs, trimmed and sliced

100 g almonds, roasted

100 g cherries, halved

50 g raisins

2 tbsp Cointreau or the juice of ½ orange

150 g amaretti biscuits

250 g digestive biscuits

100 g white chocolate chips

100 g chocolate honeycomb

Decorations of your choice

- Cut 4 long strips of double thickness baking paper, 3cm wide x 35cm long and place at intervals in a 20cm x 9cm ring tin, so the ends come up the sides; these will help you remove the fridge cake when it is set; line with clingfilm leaving extra hanging over the edges

- Put the chocolate, butter, golden syrup, orange zest and cinnamon in a saucepan and melt over a low heat, stirring occasionally until smooth and combined; pour into a large bowl to cool, stirring occasionally for 20 minutes until it has reached room temperature

- Place the dried figs, the almonds, cherries and raisins in a heatproof bowl with the Cointreau or orange juice; mix well, cover and heat in the microwave for 1 minutes; set aside to soak for 5-10 minutes

- Break up the amaretti and digestive biscuits into small chunks and fold through the chocolate mixture with the chocolate chips, the honeycomb chunks and the soaked fruit and nut and mix until evenly coated

- Spoon into the lined tin and press down firmly with the back of a spoon; cover with clingfilm and chill in the fridge for 3 hours or preferably overnight until set firm

- Remove from the fridge and using the baking paper tabs, pull gently to release the chocolate ring and turn out onto a plate; remove the clingfilm

- Decorate to your liking

FRUIT AND NUT CHOCOLATE RING

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