Ingredients

The following ingredients have 16 Servings
  • 200 g digestive biscuits
  • 100 g pecans
  • 110 g shelled pistachio nuts
  • 10 glacé cherries
  • 2 free-range meringue nests
  • 200 g quality dark chocolate (70%)
  • 150 g unsalted butter
  • 1 tablespoon golden syrup

Instruction

  • Snap the biscuits into small pieces and roughly chop the pecans, then place in a large bowl.
  • Add the pistachios, tear in the cherries, then smash up and add the meringue.
  • Snap the chocolate into a heatproof bowl, roughly chop and add the butter, and drizzle in the golden syrup, then either melt over a pan of gently simmering water or in a microwave, stirring regularly.
  • Mix the contents of both bowls together, stirring well to combine.
  • Get yourself a container that will act as a mould, and line it with clingfilm, leaving plenty of extra at the edges to fold over the top.
  • Spoon the mixture into the container, then place in the fridge to firm up.
  • Once firm, use the clingfilm to help you turn it out, then cut into chunky slices – this will keep for up to 5 days in an airtight container (if you can resist it for that long!).