- STEP 1
Line 28 cm x 18 cm tin with foil (or smaller tin if you prefer a deeper bar).
- STEP 2
Break half the chocolate into small pieces and put on the foil and gently melt the chocolate in a very low oven (I use the simmering oven of my Aga). Alternatively melt the chocolate in a glass bowl over a pan of hot water, making sure the bowl doesn't touch the water (safest way) spread on foil and leave to set in fridge.
- STEP 3
Meanwhile, melt butter and sugar in a saucepan or a bowl in the microwave.
- STEP 4
Remove from heat and add beaten egg, cocoa and booze. If you do not like Tia Maria, try brandy, sherry or another liqueur.
- STEP 5
Add biscuits, nuts, cherries and dried fruit.
- STEP 6
Spread mixture over hardened chocolate and level with the back of spoon.
- STEP 7
Gently melt remaining chocolate (in bowl in microwave or over a pan of hot water as before) and spread on top of the mixture and level.
- STEP 8
Leave to go cold in the fridge then cut into fingers.
- STEP 9
Keeps beautifully! (If you can leave it alone!)