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
 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

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