Serves Makes 8 pieces


  • 50g/2oz raising
  • 75g/3oz dates, chopped 
  • 4 tbsp brandy
  • 200g/7oz  bar Bourneville chocolate
  • 150g/5oz  butter
  • 3 tbsp golden syrup
  • 250g/9oz  digestive biscuits roughly crushed
  • grated rind ½ large orange

For the Topping

  • 150g/5oz dark chocolate, minimum
  • 70% cocoa solids


Grease and baseline a 20.5cm/8in round tin with a depth of 4cm/1 ½ in.

Put the raisins, dates and brandy in a bowl and leave to soak for 30 mins.

Melt the chocolate, 125g/4½oz butter and syrup in a pan over a gently heat.

Add the biscuits, orange rind, raisins, dates and any remaining brandy.  Mix well, pour into tin, cool and chill for 1 hr.

Melt the chocolate for the topping in a pan with the remaining butter.  Pour over the biscuit layer.  Chill overnight.  Cut into wedges and pack into boxes.


If you’re interested in partnering with Savour Kilkenny for our 2022 festival please get in touch at info@savourkilkenny.com

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