|Butter/Null||5 Ounce (150 Gram)|
|Golden syrup/Null||30 Milliliter (2 Tablespoon)|
|Plain chocolate/Null||5 Ounce, cut into small pieces (150 Gram)|
|Lady finger/Null||6 Ounce, crushed (175 Gram)|
|Sultanas/Null||1 Ounce (25 Gram)|
|Chopped glace cherries/Null||30 Milliliter (2 Tablespoon)|
|Plain chocolate/Null||2 Ounce, cut into small pieces (50 Gram)|
|Butter/Null||1 Ounce (25 Gram)|
|Water/Null||30 Milliliter (2 Tablespoon)|
|Icing sugar/Null||5 Ounce, sifted (150 Gram)|
Put the butter, syrup and chocolate in a saucepan and heat until the butter and chocolate have melted.
Stir in the biscuits, sultanas and cherries.
Spoon into a well-greased springform 1/2 kg./ 1 lb.loaf tin.
Chill in the refrigerator for 30 minutes or until set.
Remove the sides of the tin and transfer the cake to a plate.
To make the icing, melt the chocolate and butter with the water over low heat.
Remove from the heat and gradually beat in the icing sugar until the mixture is of a thick spreading consistency.
Spread generously over the top and sides of the cake and allow to set.