Christmas Chocolate Biscuit Cake

preparation 20 minutes, plus cooling time
cook time 5 minutes
Serves 24 pieces

Chocolate biscuit cake is a universal hit – not least because it requires no baking so can be easily made by even the humblest baker. But what about a ramped-up Christmas version with orange chocolate, ginger biscuits, crystallised ginger, dried cherries and cranberries? It is the ultimate sweet treat and so unbelievably tempting and satisfying.

Everyday Bakes to Showstopper Cakes by Mich Turner (Frances Lincoln, £20) Pics © Lisa Linder

Ingredients Method

120g digestive biscuits
120g rich tea biscuits
100g ginger nut biscuits
100g roasted, salted almonds, roughly chopped
170g mixed dried berries (cranberries, cherries, blueberries)
70g finely chopped crystallised ginger
300g dark orange chocolate
200g golden syrup
375g unsalted butter
Icing sugar, for dusting

Line the base and sides of a 30 x 20cm rectangular baking tray with non-stick baking paper.

In a large bowl, roughly crush the biscuits and mix in the nuts, fruit and ginger.

Place the chocolate, syrup and butter in a large saucepan and heat gently until fully melted.

Pour the chocolate syrup over the biscuits and stir until all the ingredients are evenly coated.

Pour the mixture into the tin. Lay a sheet of cling film over the top and press firmly to seal. Refrigerate until firm. Cut into bite-sized squares and serve from the fridge dusted with a little icing sugar.

Store in the fridge in a tin or sealed container for up to 14 days. Suitable for freezing. Defrost in the fridge.