This cake became popular with the celebration of Prince William and Catherine’s royal wedding. It is the prince’s favourite cake and had to feature on the wedding breakfast menu and now you can try it out!
Ingredients
200g butter, softened
600g plain chocolate (minimum 56% cacao), chopped
90ml golden syrup
290g rich tea biscuits (shortbread or eat-sum-more)
75g peeled pistachio nuts, roughly chopped
150 peeled hazelnuts, roasted and crushed
90g small pink and white marshmallows
Directions
Line a 20 x 20cm baking tray with cling wrap.
Gently melt the butter, chocolate and golden syrup in a small saucepan over low heat, stirring occasionally until smooth.
In a separate bowl, mix the broken biscuits, nuts and marshmallows.
Add to the chocolate mixture into the prepared tin or tray and spread evenly using a silicon spatula.
Chill in the refrigerator until firm and set. Cut into bars or squares.
Store in the refrigerator – it will last for up to a week (if you can resist!).
