Charming Cherry Choc Fridge Cake

What to do:

Line a shallow tin with cling film leaving some hanging over the edge. Break up 150g of digestive biscuits into small pieces. Melt 100g of milk choc, 150g of dark choc, 100g golden syrup and half a jar of Charming Cherry Jam in bowl over simmering water. Mix in the broken biscuits, a couple of handfuls of raisins and a few handfuls of chopped hazelnuts. Pour into tin and level off by pressing down with a potato masher. Leave to cool then pop in the fridge for at least 2 hours. Turn out, peel off cling film and cut into squares.