• 100 g unsalted English butter, plus extra for greasing
  • 200 g ginger crinkle crunch biscuits
  • 200 g smooth dark chocolate
  • 4 tbsp golden syrup
  • 75 g dried cranberries
  • 80 g shelled pistachios


  1. 1

    Grease a 20 x 10cm x 5cm baking tin with butter. Cut a piece of baking parchment to run along the middle and up the ends of the tin so that it hangs over the edges.

  2. 2

    Break the biscuits into small pieces and put into a mixing bowl. Set aside.

  3. 3

    Half fill a pan with water and bring to a simmer. Break the chocolate into small pieces and put in a heatproof bowl. Add the butter and the golden syrup, then place the bowl over the simmering water and leave for 2 minutes to melt. Stir for a further 1-2 minutes until the mixture is smooth and glossy. Remove from the heat and leave to cool slightly.

  4. 4

    Pour the chocolate mixture in with the broken biscuits, along with the cranberries and pistachios. Stir to combine. Spoon the mixture into the tin, pushing it down with a spoon. Cover with cling film and refrigerate for 4 hours, or overnight.

  5. 5

    When set, lift the cake out of the tin using the parchment strips – you may need to run a knife along the sides to release it from the tin. Cut into small squares to serve.

Nutritional Details

Each serving provides
  • Energy 507kj 121kcal 6%
  • Fat 7.7g 11%
  • Saturates 3.9g 20%
  • Sugars 8.2g 9%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2106kj/503kcal

Each serving provides

10.9g carbohydrate 1.1g fibre 1.4g protein

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