No bake Christmas cake (with chocolate)

Ingredients

• 7 ounces / 200 grams Nice biscuits (equivalent of 1 packet)
• 3 1/3 ounces / 100 grams fruit mincemeat (approx 1/4 jar)
• 2 ounces / 60 grams chopped nuts
• 2 1/3 cups / 350 grams dried fruit mix (approx 12 ounces)
• 2 ounces / 50 grams glace cherries
• 3/4 cup / 125 grams cooking chocolate (approx 4.5 ounces)
• 3/4 cup / 180 ml milk
• 1/4 cup / 60 ml sherry
• 1 teaspoon vanilla essence

Instructions

1. 1

   Prepare your baking tin by lining it with baking parchment. I find it easiest to cut two pieces of paper - one that is long and thin and another that is the width of the cake tin. Leave enough paper hanging over the edges so that you can fold it over the cake while it is setting in the refrigerator.

2. 2

   Combine the dried fruit, chopped nuts and cherries, and the fruit mincemeat in a large saucepan.

3. 3

   Add the milk, vanilla essence and sherry and bring the mixture to the boil, then turn the heat down to low.

4. 4

   Chop the chocolate into small pieces and add it a bit at a time to the fruit mixture, stirring continuously to let the chocolate melt.Once the chocolate has melted, remove the pan from the stove.

5. 5

   Crush the biscuits in a plastic bag (use a rolling pin to help you) or whizz them around in a food processor until they form fine crumbs.

6. 6

   Tip the biscuit crumbs into the fruit mixture and stir thoroughly until they are well combined.

7. 7

   Tip the mixture into your prepared loaf tin and press it down firmly (use the back of a spoon to help you).

8. 8

   Fold the edges of the baking parchment over the cake and place it in the refrigerator overnight to set.

9. 9

   When the cake has set, tip it out onto a board and remove the baking parchment.You can now decorate the cake as you prefer, or just slice it and enjoy!