This recipe comes from the lovely Tash Cox in Perth WA

200g digestive biscuits, broken into small pieces
100g pecans (roasted)
100g pistachio (roasted)
100g glace cherries
150g unsalted butter
1 tbs golden syrup
200g good quality dark chocolate
Cocoa to dust

Begin this recipe the day before

Line a 25 x 10cm slice tin with plastic wrap.Place biscuits, pecans, pistachios and cherries in a large bowl.Place the remaining ingredients, except the cocoa into a heatproof bowl, over a saucepan of gently simmering water and stir until the chocolate melts.Mix all the ingredients together and pack down will in the tin.Refrigerate overnight, then turn out.