Method:

• In a large saucepan, melt the butter, chocolate and golden syrup over a low heat, stirring continuously until smoothly melted, then turn off the heat.

• Reserve a heaped tablespoon each of the broken digestives, glacé cherries and pistachios – you’re going to use them to decorate later – and tip the rest into the saucepan with the chocolate mixture. Stir gently to coat, then transfer the mix to a lined 26.5cm x 19cm roasting tin.

• Put the tin into the fridge, and leave to set for an hour, then scatter over the reserved broken biscuits, cherries and pistachios.

• Return the tin to the fridge to set for a further 2 hours before slicing and serving.

Variations: Gluten free: use gluten-free digestive biscuits.

Vegan: substitute the butter for 100g coconut oil and a pinch of salt and use vegan dark chocolate.

Recipe adapted from: The Sweet Roasting Tin (Square Peg, 2021)