• 350g 70% dark chocolate, chopped into pieces
  • 200g unsalted butter
  • 3 medium free range eggs
  • 250g Billington's unrefined dark muscovado sugar
  • 50g Allinson self raising flour
  • 100g Billington's natural glacé cherries, halved (optional)


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas mark 5, and line a 20cm square tin with baking parchment.

  2. 2

    Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, being careful not to let the bowl touch the water.

  3. 3

    Whisk the eggs until pale and fluffy, then add the dark muscovado sugar and whisk until thick.

  4. 4

    Gently fold in the melted chocolate and butter mixture.

  5. 5

    Sift in the flour and fold in until the mixture is smooth, then stir in the glacé cherries (if using).

  6. 6

    Pour the mixture into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top - there should still be some movement in the centre of the tin.

  7. 7

    Remove from the oven, leave to cool, then cut into squares.

  8. 8

    *All information included in this recipe has been provided by Billington's.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 18.0g 26%
  • Saturates 11.0g 55%
  • Sugars 28.0g 31%
  • Salt 0.0g 0%

% of the Reference Intakes

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