• 18servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 200g (7oz) plain chocolate (70% cocoa), broken into pieces

  2. 100g (4oz) butter, diced

  3. 75ml (5tbsp) golden syrup

  4. 225g (8oz) digestive biscuits, broken into pieces

  5. 4 pieces stem ginger, roughly chopped

  6. 100g (4oz) whole shelled pistachios

  7. 100g (4oz) whole blanched hazelnuts

  8. 200g (7oz) glace cherries

  9. Cocoa powder, for dusting

Instructions Jump to Ingredients ↑

  1. Line a 18 x 28cm oblong cake tin with baking paper.

  2. Place the chocolate, butter and golden syrup in a small pan and heat gently, stirring occasionally until smooth and shiny.

  3. Place all the remaining ingredients in a large bowl and mix well, then add in the chocolate mixture. Stir until all the ingredients are evenly coated.

  4. Tip the mixture into the prepared tin and even it out with the back of a spoon. Leave to set in a fridge for at least 2 hours or until firm.

  5. Run a knife around the edge of the tin, turn out onto a board and remove the baking paper. Dust the surface with cocoa powder and serve cut into squares.


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