Rum and Raisin Chocolate Tiffin

Serves

Ingredients

1.	Place the raisins in a small bowl. Warm the rum in a sauce pan or the microwave, then pour over the raisins and leave to soak for 10-15 minutes until the have plumped up
2.	Meanwhile, place the digestive biscuits in a freezer bag, and bash gently with a rolling pin until the biscuits are broken into small pieces but not dust
3.	Tip the broken biscuit into a mixing bowl with the chopped pecans and cherries
4.	In a clean pan melt the butter, dark chocolate, and golden syrup
5.	Pour the mixture over the biscuit and nuts, then add in the drained raisins. Mix everything together
6.	Press the mixture into a 9"/23cm tin and smooth the top with the back of a spoon
7.	Melt the milk chocolate over a double boiler then pour over the biscuit base and refridgerate for 1-2 hours until set.