Prepare a small square cake tin (about 15 x 15cm) by double lining it with two layers of cling film.
Make a bain-marie by bringing a couple of inches of water to the boil in a small/medium pan with a large heat proof bowl on the top, and then turning off as soon as it starts to boil. Add the chopped chocolate to the hot bowl, now standing over the boiled water, and leave to melt.
Chop the nuts and then crush the biscuits in a bag with a rolling pin until they are the size of breadcrumbs.
Add the butter & syrup to the now melted chocolate and then the fruit, nuts, and biscuits.
Pour the tiffin mixture into the lined tin and leave in the fridge – when the mixture is set but not too hard, take it out of the tin and cut into (rough) 5cm squares.
Now get your pure gold leaf transfer sheet and leaving it face up on your work top, put the squares face down onto the gold leaf, you should get 4 out of each sheet. Pick up carefully and put onto your serving dish, the top should be covered in gold!