5 oz dried apricots chopped
5 oz prunes chopped
3 large balls stem ginger drained and chopped
1 ½ tbsp syrup from ginger
3 oz honey
4 fl oz brandy
12 oz plain chocolate broken
5 oz unsalted butter
6 oz crushed digestive biscuits
Lightly oil 7"x7" baking tin.
Line it with cling film, leaving enough over the rim to wrap up the cake entirely.
Put apricots, prunes, ginger, syrup, honey and brandy into a pan.
Heat gently but do not boil.
Leave for 30 minutes for fruit to soak in the syrup.
Meanwhile, put chocolate and butter into a large bowl over a pan of hot water.
Stir together until melted.
Add the biscuits and fruit to the bowl and mix all ingredients together.
Spoon the cake mixture into the prepared tin and level the surface.
Seal up in the cling film.
Chill for at least 6 hours or overnight in the fridge.