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This refrigerator cake, or chocolate tiffin to some, is a brilliant treat to make with children (and even without them!) Line a 900g loaf tin with the extra butter and a sheet of baking paper (see tip). In a large bowl, break the digestive biscuits into small pieces.
Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
Level the surface by pressing it down with a potato masher. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film.
Pour the chocolate over the digestives, add the dried fruit and nuts and mix everything together. Spoon the mixture into the lined tin, smooth the top and cool. Cover with cling film and chill for 2 hours, until set. Run a palette knife along the sides to release it from the tin.
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