1 cup sultanas
⅓ cup whiskey (or brandy)
finely grated zest of 1 orange
300 grams dark chocolate (I used 70% cocoa solids), roughly chopped
⅓ cup sweetened condensed milk
3 tablespooons cream
125 grams gingernuts (half a packet)
½ cup chopped crystallised ginger (reserve 1 tablespoon for topping)
1 teaspoon gold flakes, optional
Put the sultanas, whiskey and zest in a container, give it a good stir, then cover and leave it overnight.
Line an 18cm x 20cm slice tin with baking paper.
Chop the chocolate and put it in a bowl over a saucepan of simmering water. Add the sweetened condensed milk and cream and whisk gently as it melts, until smooth.
While the chocolate is melting put the gingernuts in a sealed plastic bag and take to it with a rolling pin – basically, smash them into small broken pieces.
Add the broken biscuits, sultanas (and any soaking whiskey), and ginger to the chocolate and stir to combine, then pour into the tin. Flatten out a bit, then top with the reserved ginger. Leave to cool in the fridge for 4 hours or overnight, then slice into pieces. It is super rich, so I cut mine into 32 small slices. Decorate with gold flakes, if desired. Serves many