RED WHITE AND BLUE ROYAL CELEBRATION CRUNCH

This is the simplest recipe which can be made by young, old and even non-cooks simply delicious and can be adapted to suit all sorts of occasions and it is such great fun to make and I do believe that William has requested a 'biscuit crunch cake' alongside the traditional wedding cake.

Ingredients

• RYVITA^® Fruit Crunch Crispbread
• 75g Butter
• 300g White Chocolate roughly chopped
• 2 tbsp Golden Syrup
• 1 pkt Fruit Crunch Ryvita
• 75g Glace Cherries, chopped
• 75 g Blueberries
• 75g Cranberries
• 25g Flaked Almonds
• Topping - 200g White Chocolate, melted

Method

Grease and base line a 9"/24cm spring form cake tin. Melt together the butter, 200g of the chopped white chocolate and golden syrup. Put the Ryvita in a plastic bag and bash with a rolling pin until crushed then transfer to a bowl. Add the remaining 100g of chopped white chocolate, dried fruit and nuts to the melted chocolate mixture and stir well. Spoon into prepared tin and press mixture down firmly. Chill in fridge until set and then pour over melted white chocolate, leave to set in fridge again then cut into pieces after removing and leaving for approx. 15 minutes at room temperature.