350g dark chocolate drops
2tbsp golden syrup
450g cake crumbs (any leftovers, even stale, will do)
225g crushed digestive biscuits
50g glace cherries
Icing sugar, to serve
Grease and line an eight-inch square or rectangular tray bake tin.
Put the chocolate, butter and golden syrup into a large, heatproof bowl over a pan of simmering water, stirring occasionally until all is melted together (or melt it in the microwave).
Take the pan off the heat and stir in all the other ingredients.
Turn the mix into the prepared tin and chill until set (about two to three hours).
Cut into nine or 16 squares, then dust the tops with sieved icing sugar.