Yields25 Servings
 100 g pitted dates
 100 g sultanas
 300 g shortbread biscuits
 100 g marshmallows
 75 g Turkish delight
 75 g pistachios
 300 g dark chocolate
 175 g unsalted butter
 2 tbsp golden syrup
 Few drops rose water

Slice the dates thinly across and crumble the shortbread biscuits; chop the marshmallows, the Turkish delight and the pistachios and set aside 1 tbsp of each of these ingredients as a topping


Melt the chocolate, the butter and the golden syrup, add the rose water and mix well; stir in the dates, separating out the pieces, the sultanas and the biscuits, followed by the Turkish delight, pistachios and marshmallows; mix well


Line a 23cm square tin with clingfilm, with enough overhang to fold over the top; spoon the mixture evenly into the lined tin and scatter over the reserved topping ingredients; fold over the overhanging clingfilm over the top and chill for at least 2-3 hours until set


Remove the cake from the fridge, peeling off the clingfilm and place on a board; dust with icing sugar if wished before slicing into small squares; it will keep for a few days if stored in an airtight container in the fridge

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