Events and Celebrations

  • 50 g (2 oz) sultanas
  • 75 g (3 oz) dates, chopped
  • 4 tablespoons rum
  • 200 g (7 oz) plain dark chocolate
  • 125 g (4 oz) butter
  • 150 g (5 oz) golden syrup
  • 250 g (8 oz) digestive biscuits, roughly crushed
  • rind of ½ orange, finely grated
  • 100 g (3½ oz) plain dark chocolate
  • 100 g (3½ oz) white chocolate
  • 50 g (2 oz) Maltesers, chopped

Place the sultanas, dates and rum in a bowl and leave to soak for 30 minutes.

Melt the chocolate, butter and golden syrup together in a pan. Remove from the heat, stir in the biscuits, orange rind and soaked fruit.

Grease an 18 cm (7 inch) square cake tin and line the base. Turn the mixture into the tin and chill for 1 hour.

Melt the plain dark and white chocolate for the topping in 2 separate bowls over pans of simmering water (see page 10). Pour the melted plain dark chocolate on top of the biscuit base, then drizzle over the white chocolate. Drag a cocktail stick through the chocolates to make a swirled effect. Sprinkle over the chopped Maltesers. Chill for at least 2 hours, then cut into wedges to serve.

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