110 g unsalted butter, cubed, plus more for greasing

150 g plain biscuits

90 g caster sugar

1 tbsp golden syrup

1 tbsp cocoa powder

50 g dark chocolate

150 g assorted sweets, mini marshmallows, malteasers, crunchie and caramel bars , mini eggs

For the topping

75 - 100 g milk chocolate

 Butter a loaf tin or the equivalent and line it with clingfilm.

Crush the biscuits into small pieces.
 In a small pan, very gently melt together the butter, sugar, syrup, cocoa and chocolate. Remove from the heat and cool until tepid.
 Add the biscuits and stir in the chocolates and sweets. Mix well and spoon into the tin. Cover the top with the excess clingfilm and set in the refrigerator for a few hours.

 Once set, remove the cake from the tin by pulling on the clingfilm and easing it out with a knife. Turn it out on to a serving plate.

For the topping
 Place a small heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water.

 Add the chocolate to the bowl and heat until it melts, stirring only very occasionally, then pour over the cake. Store in the refrigerator for at least 20 minutes until you serve it.