• 100g raisins or sultanas
  • 6 tbsp Baileys or another Irish cream
  • 250g 72% dark chocolate, chopped into small pieces
  • 250g milk chocolate, chopped into small pieces
  • 100g unsalted butter
  • 300g shortbread, crumbled into chunks
  • 225g jar maraschino cherries, drained and halved
  • 200g white chocolate
  • to sprinkle edible gold glitter, optional


  • STEP 1

    Line a 20-21cm square tin with baking paper. Put the raisins in a microwavable bowl, pour over 2 tbsp of Baileys and cover with clingfilm, then microwave for 30 seconds. Leave covered, so that the Baileys soaks into the fruit.

  • STEP 2

    Melt 150g each of the dark and milk chocolate along with the butter in a pan until completely melted, then stir in the soaked raisins, the rest of the Baileys, the shortbread pieces and the cherries. Spoon into the prepared tin and smooth the top. Put in the fridge for 1 hour, until firm.

  • STEP 3

    Melt the remaining dark, milk and white chocolate separately, then blob over the top and swirl together, sprinkling a little glitter here and there as you swirl. Leave to set in the fridge for at least 4 hours. Let it come to room temperature before slicing, so that the chocolate on top doesn’t shatter.


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