Orange, Cranberry & Pecan Tiffin

Put the digestive biscuits in a large bowl and crush them with a wooden spoon. You are aiming for smallish pieces but not crumbs.

Add the cranberries and pecans to the bowl with the digestive biscuit crumbs and mix up.

In a heatproof bowl, melt the butter with the orange zest. Leave this to one side to let the orange flavour infuse.

In a separate heatproof bowl, melt the chocolate and syrup together. You can use a microwave in 30-second intervals so as not to scorch the chocolate. Alternatively, use a double boiler.

Combine the melted chocolate with the melted butter and orange zest, stirring well. Pour the chocolate into the dry ingredients and stir thoroughly.

Pour the tiffin mixture into a 8″x8″ tin lined with baking parchment. Level the mixture and spread into the corners with a spatula.

Place in the fridge to set for at least 1 hour. Cut into 12 bars and store in the fridge.