• Makes: 18 squares
• Preparation time: 15 minutes, plus 2 hours setting time

Ingredients

• 200g (7oz) plain chocolate (70% cocoa), broken into pieces
• 100g (4oz) Country Life British Butter, diced
• 75ml (5tbsp) golden syrup
• 225g (8oz) digestive biscuits, broken into pieces
• 4 pieces stem ginger, roughly chopped
• 100g (4oz) whole shelled pistachios
• 100g (4oz) whole blanched hazelnuts
• 200g (7oz) glacé cherries
• Cocoa powder, for dusting

Method

1. Place the chocolate, Country Life butter and golden syrup in a small pan, heat gently, stirring occasionally until smooth and shiny. Line a 18 x 28cm oblong cake tin, lined with baking paper.
2. Place all remaining ingredients in a large bowl and mix well, then pour over the chocolate mixture. Stir until all the ingredients are evenly coated.
3. Tip the mixture into the prepared tin and even out the mixture with the back of a spoon. Chill for at least 2 hours or until firm. Run a knife around the edge of the tin, turn out onto a board and remove the baking paper. Dust the surface with cocoa powder and serve cut into squares.