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British 20 Mins Prep

1. Line a 17cm cake tin with baking paper.
2. Cube the butter and chop the chocolate. In a medium-sized saucepan, combine the butter, dark chocolate and condensed milk over a low heat and stir until melted.
3. Roughly crush the biscuits. Mix the spice, biscuits and fruit mix in a separate bowl. Stir into the chocolate mixture and mix well.
4. Pour the mixture into the cake tin then place in the refrigerator for 2-3 hours or until set.
5. Remove from the tin and turn onto a serving plate or cake stand.
6. Chop the white chocolate and place in a microwave-safe bowl. Place the bowl in the microwave and heat for 30 seconds at a time, stirring the chocolate in between intervals until all the chocolate has melted.
7. Pour the melted chocolate into a small piping bag and pipe the outline to create the dripping custard effect.

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