• 2 Tablespoons of fresh double cream
  • 125g plain dessert chocolate
  • 125g Butter
  • 1/2 an egg
  • 125g digestive biscuits broken into pieces
  • 25g raisins
  • 25g glacé cherries
  • 50g flaked almonds, toasted


  • STEP 1
    Grease a loose based 15-18cm flan tin or ring
  • STEP 2
    Break the chocolate into a bowl resting over a pan of hot (not boiling) water. Add the butter and cream
  • STEP 3
    When the chocolate and butter have both melted, remove pan from heat and cool slightly.
  • STEP 4
    Lightly beat the egg, stir it into the chocolate mixture then mix in the biscuits, fruit and nuts.
  • STEP 5
    Turn the chocolate into the prepared tin, lightly smooth level then chill for at least 1 hour before serving.

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