|Golden syrup||30 Milliliter (2 Tablespoon, Dark Corn)|
|Semi sweet chocolate||5 Ounce, cut into pieces (150 Gram)|
|Digestive biscuits||6 Ounce, crushed (175 Gram, Plain Tea / Sugar Cookies / Graham Crackers)|
|Sultanas||1 Ounce (3 Tablespoon / 25 Gram, Golden Raisins)|
|Chopped glace cherries||25 Gram (2 Tablespoon, Candied)|
|Chocolate||2 Ounce, in small pieces (50 Gram)|
|Butter||3 Ounce (1/3 Cup / 75 Gram)|
|Rum||15 Milliliter (1 Tablespoon)|
|Icing sugar||5 Ounce (Confectioners')|
|Glace cherries||1⁄4 Cup (4 tbs) (Candied, For Decoration)|
|Chopped nuts||1⁄4 Cup (4 tbs) (For Decoration)|
Place the butter, syrup and chocolate in a bowl and cook for 3 minutes. Stir in the biscuit (cookie) crumbs, sultanas (golden raisins), glace (candied) cherries and chopped nuts. Mix well.
Spoon this into a 1/2 kg / 1 lb springform loaf tin (pan). Chill in the refrigerator for approx 30 minutes until set. Remove the sides of the tin and transfer the cake to a plate.
For the topping, cream together the butter and rum. Add the icing (confectioners') sugar little by little until the mixture is a thick spreading consistency.
Pipe the top of the cake with the topping and decorate it with chopped nuts and glace (candied) cherries.