Thanks to Marie, who posted the link to the UK Daily Mail where this recipe was printed.
> 200g (7oz)rich tea biscuits
> 100g (3 1/2 oz) walnut halves, roughly chopped
> 100g (3 1/2 oz) pistachio nuts
> 10 glace cherries
> 2 ready-made meringue nests, roughly broken into small pieces
> 150g (5 1/2 oz) unsalted butter
> 1 tablespoon golden syrup
> 400g (14 oz) dark chocolate, broken into pieces
> edible gold stars to sprinkle
> Break the biscuits into small pieces into a large bowl. Add the nuts, cherries and meringue pieces and mix together.
> In a separate bowl, put the butter, golden syrup and chocolate and melt over a pan of simmering water.
> Fold the biscuit mixture into the chocolate mixture.
> Line a 23cm (9inch) diameter cake tin with clingfilm, leaving plenty of extra film hanging over the edge to help you turn out the cake later. Spoon the mixture into the tin, then place in fridge to set, 6-8 hours or overnight.
> When set, remove cake from tin, peel away clingfilm and sprinkle with the edible stars.
> Serve sliced into thin wedges.
I remember my mum making something very similar to this when I was a very young girl, probably around four years old.
In those days there was no such thing as clingfilm, so cake tins were greased with butter, and lined with paper, even for cold things.
I don't remember if there were nuts in our cake, but I do remember mum using milk coffee or milk arrowroot biscuits.
Instead of breaking them up and mixing them in, mum would make this in layers in a square tin, a layer of chocolate mix, a layer of biscuits etc, when it was turned out, she'd melt a small amount of chocolate and use it to "glue" glace cherries on top as decoration.
I remember this being very, very sweet, and only being allowed a small piece at a time.
GULLIVER HAD A LOUSY TRAVEL AGENT
6 hours ago