Serves 8

• 1440g Digestive Biscuits
• 200g Raisins
• 200g Glacé Cherries
• 180g Syrup
• 600g Butter / Margarine
• 900g Renshaw Dark Coating
• Renshaw marzipan, chopped into small cubes

Easy to make,  no-bake cake

1. Melt the Renshaw Dark Coating with the butter and syrup.

2. Roughly break the Digestive Biscuits and mix with the Glacé Cherries, raisins and Marzipan cubes.

3. Combine the melted chocolate mixture with the other ingredients and press into a lined tray.

4. Lightly roll the top with a rolling pin and leave to set.

5. When set, coat with melted dark coating and if required spin with a little white chocolate.

6. When set cut into slices.