Mix together the self raising flour and soft creamed butter until like bread crumbs and the flour is well sieved through.
Drain the fruit syrup off the tinned peaches and pears. Remember to keep the syrup because you’ll need it later.
Put the grease proof, buttered paper, in the bottom of the cake tin.
Quarter the peaches and the pears.
Put the fruit on top of the grease proof buttered paper.
Add the runny syrup to the fruit.
Make a well in the mixing bowl with the bread crumb mixture.
Add the sugar, eggs, drinking chocolate, chocolate spread, milk, some of the drained fruit syrup, maple syrup to a bowl.
Mix all gently in and through into the bread crumb mixture until smooth shinny and chocolatey.
Put the chocolate mixture on top of fruit base and spread the mixture evenly over.
Place in hot oven at 160° for 45 minutes.
Take out leave to cool.
Remove cake base and slide the cake onto plate.
Turn the cake the right way up so that the fruit base is facing you.
Remove the grease proof paper.
Add grated chocolate flake and grated white chocolate, and white and Cadbury’s milk buttons, cut into portions, with toffee sauce, dream topping, cream, milk, or ice-cream.
For different variations, add strawberries, mandarins, pineapples, fruit cocktail, mixed de-seeded and halved black/green grapes, mixed/currents sultanas and raisins.
