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.