Serves: 16 Prep: 20 min + soaking and chilling
200g dried sour cherries
and blueberries 90ml Blueberry &
Blackcurrant Cordial 297g can condensed milk 100g each of dark and milk
chocolate, finely chopped 30g butter, softened 50g mini marshmallows 200g digestive biscuits,
roughly crushed 100g white chocolate,
chopped 1 Line a 20cm square baking tin with parchment paper. 2 Put the sour cherries and blueberries in a pan with the cordial and 30ml of water and bring to a simmer. Then remove from the heat and set aside to cool and soak for at least an hour. 3 Pour condensed milk into a pan, and heat until just coming to a simmer, stirring. Put the dark and milk chocolate in a bowl with butter and pour over condensed milk. Stir until you have a smooth, glossy mix. 4 Strain fruit, discarding any excess liquid, then add to chocolate mix with the marshmallows and biscuits. Tip and spread into lined tin. Melt white chocolate and drizzle over surface. Chill in fridge for at least 3hrs until solid, then cut into squares to serve.