Ginger and Chocolate Refrigerator Cake

Grease a 20cm round cake tin and line with baking paper. Add the milk and dark chocolate to a heatproof bowl with the butter, syrup and mixed spice, and gently melt over a pan of simmering water until smooth and combined. Set aside to slightly cool.
Tip the crushed biscuits into a mixing bowl with the almonds, orange zest, marzipan and apricots. Pour in the chocolate mixture and stir to combine. Spoon into the cake tin, pressing down evenly. Cover and chill for an hour, then leave to stand at room temperature for 15 mins before slicing and serving.

20 mins

8 serving

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