• 3 x 100g blocks of dark chocolate (I use a good one, over 70% cocoa solids).
  • 113g butter.
  • 113g of sugar.
  • 1 tablespoon of cocoa generously heaped.
  • 1 large whole egg.
  • 2 tablespoon Tia Maria.
  • 226g digestive crushed biscuits.
  • 113g dried fruit (mixed dried fruit if you like candid peel or just sultanas are good).
  • 170g cherries (I like to leave them whole).
  • 1 small packet of whole almonds (halved).


  • 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!)

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