- 300 g dark chocolate chopped into small pieces
- 100 g butter
- 100 g golden syrup
- 200 g ginger nuts or spiced Christmas biscuits
- 150 g glacé cherries
- 150 g dried cranberries
- 50 g white chocolate (optional)
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Use the sunflower oil to oil a 1.2-litre pudding basin.
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Tip the dark chocolate, butter and syrup into a heatproof bowl, then put the kettle on to boil.
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Pour the hot water into a slightly smaller heatproof bowl and sit the bowl of chocolate over it, stirring occasionally until melted.
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Meanwhile, put the biscuits in a food bag and use a rolling pin to crush them into smaller pieces.
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Tip the crushed biscuits, cranberries and most of the cherries (reserve two for decorating later) into the melted chocolate along with the sea salt flakes.
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Mix together using a rubber spatula until thick and combined, then scrape into the prepared basin, pushing it down so it’s packed in and comes up the sides.
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Chill for at least 3 hours or overnight until completely set.
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Boil the kettle again, fill a large heatproof bowl with the hot water and dip the basin in briefly to loosen the cake.
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Invert onto a serving plate and chill again to set.
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If you like, melt the white chocolate as before and drizzle over the top for a “cream” effect.
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Decorate with the reserved cherries and bay leaves.
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