Duration: 1 - 1.5 hrs

Serves: 4 - 6

Difficulty level: Intermediate

The Method

  1. Using a food processor/rolling pin, crush all the biscuits
  2. Gently melt the butter and honey on the hob/microwave
  3. Add the wet mixture to the crushed biscuits and mix
  4. Press the combined mixture into the base of the tin
  5. Leave to set in the fridge for an hour
  6. Pit the cherries and place in a saucepan
  7. Add all of the sugar and half of the water
  8. Add the remaining water to the corn starch
  9. Cook the cherry and sugar mixture until the cherries are softened. This should take 7 - 10 minutes
  10. Add the corn starch mixture to the cherries and cook on a medium heat for another 3 - 4 minutes
  11. Remove from the heat and add the lemon and vanilla and allow to cool.
  12. Once cooled, add the mixture to the biscuit base
  13. Bring the double cream to the boil along with the butter and melt the dark chocolate
  14. Remove from heat and fold in the melted chocolate
  15. Before the chocolate mixture cools completely, pour onto the cherry and biscuit layers
  16. Refrigerate for 4+ hours or overnight