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.