400 gm digestive biscuits (use gluten free digestive
biscuits for a gluten free cake)
170 gm butter, chopped into slices
110 gm golden syrup
135 gm chocolate (can be milk or plain, should be around
50% cocoa solids), chopped up
40 gm sour cherries, halved
70 gm sultanas
For the topping:
35 gm unsalted butter
165 gm chocolate (can be milk or plain, should be
around 50% cocoa solids), chopped up
Line a 20 cm square swiss roll tin with greaseproof
paper, using pieces large enough to extend an inch above the
top of the tin.
Put the butter and syrup into a bowl and melt by
giving two 1 minute bursts at half power in the microwave,
stirring between bursts.
Put half of the biscuits into a bowl and break them up into
small pieces with your hands.
Reduce the other half of the biscuits to fine crumbs,
either by putting them in a plastic bag and bashing them with
a rolling pin or using a food processor (i.e. a thing with a
Add the crumbs and dried fruit to the biscuit pieces and
stir to combine.
Add the chopped chocolate to the butter/syrup mixture and
give it another 1 minute burst in the microwave at half power.
Stir the chocolate/butter/syrup mixture until it is silky.
Add the chocolate/butter/syrup mixture to the dry
ingredients and mix well.
Tip the mixture into the lined tin and spread it out
evenly; work hard on this, pressing it down firmly with the
back of a metal spoon to make the surface as smooth as you can
and reach into all the corners.
Place the tin in the fridge for at least 2 hours or
Remove the tin from the fridge before starting the next
Put the ingredients for the topping into a bowl and melt
them as you did the butter/syrup/chocolate combination.
Stir the topping mixture until it is silky.
Pour the topping over the cake and spread it as evenly as
you can with a spatula, getting into all the corners.
Leave the topping to set at room temperature (white marks
will form on the chocolate if you put it back in the fridge).
Once set, lift the cake from the tin and chop it into small
pieces to serve.