In a large saucepan, melt the butter, chocolate and golden syrup over a low heat, stirring continuously until smoothly melted, then turn off the heat.
Reserve a heaped tablespoon each of the broken digestives, glacé cherries and pistachios – you’re going to use them to decorate later – and tip the rest into the saucepan with the chocolate mixture. Stir gently to coat, then transfer the mix to a lined 26.5cm x 19cm roasting tin.
Put the tin into the fridge, and leave to set for an hour, then scatter over the reserved broken biscuits, cherries and pistachios.
Return the tin to the fridge to set for a further 2 hours before slicing and serving.
Variations: Gluten free: use gluten-free digestive biscuits.
Vegan: substitute the butter for 100g coconut oil and a pinch of salt and use vegan dark chocolate.
Recipe adapted from: The Sweet Roasting Tin (Square Peg, 2021)
