No Bake Easter Chocolate Loaf Cake

Line a 900g (2lb) loaf tin with 2 layers of cling film, so that the ends drape over the sides of the tin. Put half the shortbread in a clean plastic bag. Twist the end closed and smash the biscuits with a rolling pin to crush them finely.

Put the butter or margarine, sugar, syrup, milk, Vanilla Extract and Cocoa Powder in a saucepan and heat gently, stirring, until smooth, thick and glossy. Remove from the heat.

Put the crushed biscuits in a large mixing bowl and mix in the cake crumbs and cranberries. Break the remaining biscuits into chunky pieces and mix them into the bowl of crumbs and fruit.

Carefully pour over the melted chocolatey mixture and stir all the ingredients together until mixed. Spoon into the loaf tin, pressing down well using the back of a spoon, and smooth the top. Leave to cool, fold over the excess cling film, and chill for about 2 hours until set.

To decorate, carefully remove the loaf cake from the tin using the cling film to help you. Discard the cling film and place the cake on a plate or board.

Break up the Milk Chocolate and place in a small heatproof bowl. Add the butter or margarine and 10ml (2 tsp) water. Sit the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the water and mix well. Leave to cool for a few minutes until the icing thickens slightly.

Carefully spoon the chocolate icing over the loaf cake, letting it drip down the sides. Leave in a cool place for a few minutes to set. Decorate with Wafer Flowers. Your very chocolatey loaf cake is now ready to serve and enjoy!