Makes 12 slices
Ingredients:
150g (5oz) ready-to-eat prunes, chopped
150g (5oz) dried apricots, chopped
3 large balls of stem ginger, drained and chopped
125ml (4fl oz) brandy, optional
350g (12oz) plain chocolate, broken into pieces
150g (5oz) unsalted butter, plus extra to grease
175g (6oz) digestive biscuits, roughly broken
75g (3oz) golden syrup
1. Put the prunes, apricots, stem ginger and brandy, if using, into a mixing bowl and stir to combine.
2. Put a heatproof bowl over a pan of simmering water. Put the chocolate and butter into the bowl and allow to gently melt. Once nearly melted, stir to combine, and then leave to cool slightly.
3. Put the broken biscuits into a large mixing bowl, add the golden syrup and the melted chocolate mixture. Strain the fruit mixture to remove excess liquid and add the fruit to the chocolate and biscuits. Stir well to combine all ingredients until everything is evenly coated in chocolate.
4. Lightly grease a cake tin and line it with clingfilm, leaving enough excess hanging over rim to wrap over the top of the cake. Use a couple of layers if needed. Spoon the cake mixture into the tin, making sure the mixture is even and smooth on top. Chill for at least 6hr or overnight, and then cut into slices.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
