Chocolate fridge cake

Put the biscuits in a plastic bag and bash them into pieces with a rolling pin. Melt both kinds of chocolate, the butter, and golden syrup in a heatproof bowl set over a pan of simmering water. Stir well. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins, and pecans (optional). Line a 20 cm (8 in) shallow, square-shaped tin with clingfilm. Spoon the mix into the tin and level it by pressing down with a potato masher. Set the cake in the fridge for 1–2 hours. Then turn it out and peel off the clingfilm. Cut into slices and serve.