Fresh Cherry and Fudgy Chocolate Slice (GF)

Grease a 32cm x 23cm slice tin and fully line with baking paper.

Preheat the oven to 160˚C fan bake. Put the biscuit crumbs and butter in a bowl and combine well. Tip into the tin and press firmly to an even layer. Chill or freeze until very firm.

Put the butter, golden syrup and sugar in a saucepan over a medium heat, stirring until the sugar has dissolved. Take off the heat and whisk in the chocolate and vanilla extract until smooth. Cool for 10 minutes. Whisk in the eggs and salt until the mixture is thick and shiny.

Pour over the chilled biscuit base. Bake for about 25 minutes or until the chocolate is just set. Cool then cover and refrigerate until well chilled. The slice can be made 3 days ahead and stored, covered in the refrigerator.

To serve: Remove from the tin and top with cream, cherries and nuts. Serves 10–12.