Grease a 20cm (8”) round cake tin and add a circle sheet of greaseproof paper, greased on both sides to the bottom of the tin.
In a small saucepan break up all the chocolate, cube the butter and add the golden syrup and melt the ingredients all together stirring constantly over a low heat.
When ingredients have melted together turn off the heat and put the pan aside.
In a large bowl break up all of the rich tea biscuits into small pieces using the end of a rolling pin.
Once the biscuits are very small pieces. Add the chopped glace cherries, raisins and chopped nuts. Then add the melted mixture from the pan and stir well together.
Pour the mixture from the large bowl into the cake tin and press down all over the mixture with the back of a spoon.
Put the tin into the fridge, overnight.
In the morning take the tin out, remove the circle of greased proof paper from the bottom and cut the cake into 12 equal wedges.