1 tbl sp golden syrup
3 tbl sp caster suagr
2 tbl sp cocoa
1 egg
280g biscuits (mixture of oat based and ginger nuts)
60g malteasers
110g glace cherries
110g dried cranberries
250g chocolate (milk or dark)
Line a 8in square tin with baking paper.
Melt the butter, golden syrup and caster sugar together.
Beat the eggs lightly to break them up. Pour slowly into the butter mixture while whisking until the egg combined.
Break the chocolate into pieces and melt it in a bowl over a simmering saucepan of water.