Grease an 18cm (7 inch) square cake tin. Line with clingfilm.

Prop the tin up so it is at a 45 degree angle

Heat the chocolate in a heavy pan with the evaporated milk until melted.

In a bowl crush the biscuits into small pieces then add the fruit and nuts.

Pour the melted chocolate into the bowl and mix together.

Leave to cool slightly then spoon into the cake tin and level the surface.

Leave to cool in the fridge until firm.

Remove from tin and server