Add the golden syrup and butter into a saucepan, heat over a medium heat until it’s melted.
Add the chopped milk chocolate and chopped dark chocolate then mix it well until it’s fully melted.
In a large mixing bowl add the crushed digestives, raisins and crushed mini eggs.
Pour in the melted chocolate and mix it until it’s well combined.
Pat it down into a lined baking tin, and pop it into the fridge for 20 minutes.
Meanwhile, melt the white chocolate in a heatproof bowl over a pan of simmering water.
Pour it over the top of the fridge cake and spread it into the edges.
Sprinkle over the remaining Mini Eggs, some whole and some crushed.
Refrigerate for a few hours before cutting into 16 portions.
