Baileys chocolate tiffin

30 MINUTES + SETTING MAKES 36 | EASY

Our favourite Christmas drink in solid chocolate form. You don’t have to include the edible glitter but it does give added bling.

raisins or sultanas 100g

Baileys or another Irish cream 6 tbsp 72% dark chocolate 250g, chopped into small pieces milk chocolate 250g, chopped into small pieces unsalted butter 100g shortbread 300g, crumbled into chunks maraschino cherries 225g jar, drained and halved white chocolate 200g edible gold glitter to sprinkle (optional)

• Line a 20-21cm square tin with baking paper. Put the raisins in a microwavable bowl, pour over 2 tbsp of Baileys and cover with clingfilm, then microwave for 30 seconds. Leave covered, so that the Baileys soaks into the fruit.

• Melt 150g each of the dark and milk chocolate along with the butter in a pan until completely melted, then stir in the soaked raisins, the rest of the Baileys, the shortbread pieces and the cherries. Spoon into the prepared tin and smooth the top. Put in the fridge for 1 hour, until firm.

• Melt the remaining dark, milk and white chocolate separately, then blob over the top and swirl together, sprinkling a little glitter here and there as you swirl. Leave to set in the fridge for at least 4 hours. Let it come to room temperature before slicing, so that the chocolate on top doesn’t shatter.