2 cans condensed milk

2 cups coconut + extra for the top

2 heaped dessertspoons margarine (I use nuttalex original where possible) or butter

2 packets nice or arrowroot biscuits (gluten free equivalent works well as well) crushed

2 cups rum (beware: I have discovered Bob comes along and adds more!!!)

400 grams highest cocoa content chocolate (i.e. 72%/80%/90%/99%) broken into pieces

1 cup Hazelnuts chopped

1 cup Macadamia nuts chopped

1 cup almonds chopped

1 cup sultanas

½ cup raisins

¾ cup dried apricots chopped

¼ cup dried blueberries

¼ cup dried cranberries

½  cup dates chopped

Additional coconut for sprinkling on top at end.


  • Place all dried fruit, nuts and rum in a large bowl. Mix until all covered and leave to soak. I do this for at least a day prior – longer is preferable. Stir occasionally.
  • Add crushed biscuits and coconut to fruit, nuts and rum mix. Mix well.
  • Place broken chocolate pieces and margarine into a metal bowl.
  • Heat some water in a kettle and place in saucepan. Place bowl with chocolate and margarine on top – make sure there is a gap between water and top bowl. Stir as it melts.
  • You may need to empty water and refill with more boiled water. (I find this is the best way to prevent the chocolate from burning)
  • When chocolate almost fully melted add the two cans of condensed milk. Mix well and keep stirring over the boiling water until the chocolate completely melted.
  • Add chocolate, margarine, condensed milk mix to biscuit, coconut, dried fruit and nut mix. Mix well.
  • The mix will be tacky. If required, add more coconut if too moist for your liking. If too dry, add a little more rum.
  • Line a large baking dish (or some smaller ones) with baking paper. Evenly distribute the mixture. Spread with knife and press reasonably flat with the back of a spoon.
  • Sprinkle with coconut.
  • Place in fridge and allow to firm – I tend to leave it for a few days.
  • To slice, lift the mix out in the baking paper and place on a cutting board. Cut into pieces. I aim for approximately 1½cm squares, but Bob likes them larger
  • Place into storage container with baking paper between the layers. Keep in fridge.


This is quite a large quantity and will last some time.