No-bake chocolate Christmas cake

Grease a 20cm round cake tin and line the base and sides with baking parchment. Roughly chop the dark and milk chocolate and put into a heatproof bowl with the honey and butter. Place the bowl over a pan of barely simmering water (make sure it doesn’t touch the water). Melt until smooth, stirring often, then remove from the heat.

Stir in the shortbread, mixed spice, orange extract, dried fruit, mixed peel and crystallised ginger until everything is coated. Scrape into the lined tin and smooth the surface. Cover and chill for at least 2-3 hours (or overnight), until set firm, then lift from the tin and return to the fridge to keep cool.

To make the topping, melt the white chocolate gently as above. Meanwhile, heat the whipping cream in a small saucepan over a medium heat. Gradually pour the hot cream over the chocolate, whisking throughout, until fully combined. Leave to cool slightly, then cover and chill for 10-15 minutes, until the same firmness and consistency as buttercream.

Using a palette knife, spread the white chocolate mixture over the top of the chilled cake, giving it a little texture with the knife as you go. Return to the fridge until needed, then cut into wedges to serve. This will keep for up to 5 days in an airtight container in the fridge.