• 100 g unsalted butter, plus a little extra for greasing
  • 15 digestive biscuits
  • 100 g Belgian white chocolate
  • 4 tbsp golden syrup
  • 75 g dried cranberries
  • 80 g pistachio kernels


  1. 1

    Grease a 20 x 10 x 6.5cm loaf tin with butter, then cut a piece of baking parchment to run along the middle and up the ends of the tin. Set aside.

  2. 2

    Break the digestives into small pieces and put in a mixing bowl.

  3. 3

    Half fill a pan with water and bring to a gentle simmer. Break the chocolate into small pieces and put in a heatproof bowl. Add the butter and golden syrup, place the bowl over the simmering water and leave for 2 mins to melt. Stir for the next few mins until everything is completely melted together – the mixture should be smooth and glossy. Remove from the heat and leave to cool slightly.

  4. 4

    Put the bowl on the table, taking care if you're doing this with the kids, as the mixture will still be hot.

  5. 5

    Add the digestives, fruit and nuts to the chocolate mixture, and mix everything together with a wooden spoon.

  6. 6

    Dollop the mixture into the prepared tin, pushing it down firmly with the spoon. Cover with clingfilm and chill for at least 3 hours until firm.

  7. 7

    When firm, gently lift the cake out of the tin using the parchment strips – you may need to run a knife along the sides to help release it from the tin. Cut into about 30 pieces.

Nutritional Details

Each serving provides
  • Energy 419kj 100kcal 5%
  • Fat 6.7g 10%
  • Saturates 3.2g 16%
  • Sugars 4.7g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2206kj/527kcal

Each serving provides

8.4g carbohydrate 0.5g fibre 1.4g protein

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