I love this, it is so easy to make and tastes really decadent! You will need
180g raisins
Cointreau or apple juice
300g Hot Chocolates 70% Ecuadorian dark chocolate
180g butter
2 tbsp golden syrup
180g glace cherries halved
225g digestive biscuits broken into small pieces
Non dissolving icing sugar to decorate if you’ve got it – don’t worry if you haven’t!

Put your raisins in a small pan and cover with Cointreau or juice. Stir and bring to a simmer , then leave to cool until all of the liquid has gone. Meanwhile, melt the chocolate, butter and syrup in a bowl over a pan of simmered water. Stir constantly until all the ingredients are melted and combined. Place your broken biscuits into a large bowl to which you add the cherries, drained raisins and chocolate mix. Bind together using your hands or a spoon and then turn out on to a lined baking tray which can be any shape, whatever you have to hand. Leave to set in the fridge. This will take at least 2 hours depending on the size of your tray. Turn the cake out and dust with non dissolving icing sugar, if you don’t have any it will look great just as it is. I have found it difficult to get hold of the non dissolving kind except through catering suppliers. If you use ordinary icing sugar this will dissolve over time because of the moisture in the cake. Cut into slices or squares and enjoy!

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