Ingredients

Makes: 16 squares
Prep: 20 Mins
Bake: 30 mins
Chill: 3 hours

Soaked Fruits

• 150g Gem Christmas Cake Fruit Mix
• 100ml hot tea

Base

• 270g plain flour
• 100g caster sugar
• 200g butter, soft
• Pinch salt
• 1 tsp mixed spice
• Dash vanilla

Filling

• 175g caster sugar
• 175g butter
• 1 tin (397g) condensed milk
• 60g golden syrup
• 50g blanched almonds, chopped

Topping

• 300g dark chocolate
• 100g white chocolate

Method

1. Pour the hot tea over the dried fruits and soak for two hours.
2. Preheat your oven to 180C/160C fan.
3. Line a 9" square baking tin with parchment and set aside.
4. For the base, cream the butter, sugar, and vanilla together until soft.
5. Add the flour, mixed spice, salt and mix to combine.
6. Press this dough into the base of the tin and bake in the preheated oven for 30 mins.
7. Remove and set aside to cool.
8. For the caramel filling, place the golden syrup, butter, sugar & condensed milk into a saucepan and stir continuously over low-medium heat for 8-10 minutes or until golden brown in colour.
9. Please take care as this will be extremely hot.
10. Drain the soaked fruits & add them to the hot caramel along with the chopped almonds.
11. Mix and pour this hot caramel onto the cooled base, spread to cover, and pop into the fridge for 2 hours.
12. To decorate, melt the dark and white chocolate.
13. Spread the dark chocolate over the top of the caramel and drizzle over the white chocolate.
14. Using a skewer, drag the white chocolate through the dark to create a marble design.
15. Once the chocolate is set, portion & serve.