Grease the tin with a little butter OR line the base with baking parchment or a liner
Cut the cherries into halves - no need to wash
Put the fruit in a small bowl with the brandy and microwave on HIGH for 30 secondsStand for 5 minutesStir and microwave on HIGH for a further 30 seconds
For the Chocolate Tiffin:
Crush the biscuits:Put the biscuits in a large bag. Beat with a rolling pin until the biscuits are in small pieces.Quite a lot of biscuit will be powdered and some will be in larger pieces – that is what you wantYou need some powder for the mixture to stick together so if in doubt, beat it again
In a large saucepan, melt the butter, sugar, and golden syrup and mix to combine
Turn off the heat, add the crushed biscuits and cocoa and mix thoroughlyThe chocolate colour should be quite evenly distributed
Add the fruit and any remaining liquor and mix carefully
Press the mixture into the tin with the back of a spoon. Push it down firmlyTurn the spoon over and use its edge to tidy up the edges of the cake base
Leave to cool in the fridge.
For the Topping:
When the base has cooled, tip it out of the tin and remove the liner
Melt the chocolate in the microwave or over a saucepan of hot waterFor step-by-step instructions see How to Melt Chocolate
When the chocolate is melted, pour over the base and spread evenly using a palette knife
Leave to cool, then cut into squares.
Notes
Everyday Cooks Tips:
If the cocoa has lumps, don’t bother to sift it. Just make sure you mix it in thoroughly, pressing the lumps out as you go
Storage: Christmas Chocolate Tiffin keeps well for a week or so in an airtight tin or plastic box in the fridge, but the chocolate may look less shiny. If not in the fridge, keep it in a cool place for a few days.