The Royal couple Kate and William had a chocolate biscuit cake as one of their wedding cakes but they had just the crushed rich tea biscuits in it. I’ve also includes marshmallow and dried cranberries which I suppose makes this more of a rocky road treat. If you only want a rich tea in your cake just replace the rest of the ingredients with biscuits, though I must say once you have tasted this you will be hooked! Feel free to replace the Maltesers and cranberries with sweeties and dried fruit of your choice. We usually have lots of Cadbury’s fudge sweets left after Christmas and they taste very good in this cake! Enjoy!

225 grams/ 8 ounces / 1 ¼ cups milk chocolate*

225 grams / 8 ounces/ 1 ¼ cups dark chocolate*

150 grams/ 2/3 cup butter

225 grams/ 2/3 cup golden syrup (corn syrup)

225 grams /3 cups rich tea biscuits roughly crushed

80 grams/ 1 cup Maltesers (1 treat sized bag from Aldi)

125 grams/ 2 ½ cups mini marshmallows

30 grams/ ¼ cup dried cranberries

Before you start line your tin with cling film so you can remove the finished cake easily. I used a loaf tin but you can also use a brownie pan or a cake tin. You can even make this in a pudding bowl if you want an alternative Christmas pudding!

Prepare your biscuits and measure out the other ingredients as the chocolate mixture will seize if you leave it standing around too long

Combine the chocolate, butter and golden syrup in a saucepan over a medium low heat and stir until melted.

Remove from the heat and stir in the rest of the ingredients.

Pour the mixture into your prepared tin pressing down with a spoon to ensure it is tightly packed. Refrigerate overnight to set although my one only took about five hours!

*Note that when converting the chocolate measurement a lot of conversion site say the 225 grams = 1 cup chocolate. It was closer to 1 ¼ cups when I measured it myself