Chestnut Chocolate Refrigerator Cake

this is an office favourite... very yummy

75g prunes, roughly chopped


75g raisins

3 tbsp brandy

150g dark chocolate, broken into pieces

100g unsalted butter, cubed

150g gingernut biscuits, roughly crushed

150g cooked and peeled chestnuts, roughly chopped



Combine the dried fruit and brandy, and soak for at least two hours (or up to six). Line a 20cm square tin, or a 20cm-diameter round tin, with clingfilm. Put the chocolate and butter in a bowl over a pan of simmering water and leave to melt. Combine with the fruit and brandy, the biscuits and chestnuts. Pour into the tin, pressing down into an even layer. Leave until cool, then refrigerate until solid. Use the clingfilm to lift it out of the tin, and cut into squares or wedges.   its really great for when you have guests... or to sit in a corner and eat it all yourself :)