MAKES 1 X 23CM SLAB FOR SLICING
KITCHEN KIT Select a brownie tin or similar about 23cm square and 4cm deep. Line the base and sides with clingfilm, with enough overhang to fold over the top.
CHOP & PREP Halve 100g pitted medjool dates and slice them thinly across. Have ready 100g sultanas. Cut 300g shortbread biscuits into 1cm dice. Chop 100g marshmallows, 75g Turkish delight and 75g pistachios and set aside 1 tbsp each of these three ingredients as a topping.
MELT & MIX Break up 300g dark chocolate (about 70 per cent cocoa) and place in a large bowl with 175g diced unsalted butter, 2 tbsp golden syrup and a few drops of rose extract to taste. Set the bowl over a pan containing a little simmering water, and melt the ingredients together, stirring until smooth. Stir in the dates, separating out the pieces, then the sultanas and the biscuits, including any crumbs, followed by the Turkish delight, pistachios and marshmallows. Spoon the mixture evenly into the lined tin and scatter over the reserved topping ingredients. Fold the overhanging clingfilm over the top and chill for at least 2-3 hours until set.
TO SERVE Remove the fridge cake from the tin, peeling off the clingfilm, and place on a board. Dust with icing sugar if wished before slicing into small squares. Store in an airtight container in the fridge. It will be good for a few days.