• 200 g spiced orange dark chocolate, such as Green & Black's Maya Gold
  • 100 g dark chocolate
  • 100 g milk chocolate
  • 150 g unsalted butter
  • 3 tbsp golden syrup
  • 100 g amaretti biscuits
  • 100 g shelled pistachios
  • 125 g dried morello cherries
  • 125 g marshmallows, quartered
  • 3 pieces stem ginger in syrup, drained and finely chopped


  1. 1

    Grease and line a 20cm square tin with baking paper. Break up the spiced orange, dark and milk chocolates into small pieces and place in a heatproof bowl with the butter and syrup. Sit the bowl over a pan of barely simmering water and heat gently until melted. Remove from the heat and stir to combine.

  2. 2

    Put the biscuits into a food bag, seal and break into pieces with a rolling pin. Roughly chop the pistachios. Add three quarters of the crushed biscuits, the pistachios, cherries, marshmallows and all the ginger to the chocolate and mix well to coat.

  3. 3

    Spoon into the prepared tin, scatter over the remaining biscuits, cherries, pistachios and marshmallows, and press. Chill for 1-2 hours, or until firm. Lift out of the tin and cut into squares.


    Get ahead: make up to 2 days ahead and chill. Store in an airtight container in the fridge for up to a week.

Nutritional Details

Each serving provides
  • Energy 804kj 192kcal 10%
  • Fat 12.9g 18%
  • Saturates 7.1g 36%
  • Sugars 15.1g 17%
  • Salt 0.05g <1%

% of the Reference Intakes

Typical values per 100g: Energy 2014kj/481kcal

Each serving provides

16.4g carbohydrate 1.5g fibre 1.9g protein

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