100 g butter, plus extra for greasing 150 g dark or milk chocolate with nuts, broken into pieces 2 tablespoon golden syrup 50 g hazelnuts, halved 25 g pine nuts 175 g soft almond amaretti biscuits, broken into chunky pieces 85 g soft dried figs, quartered 220 g jar chocolate sauce chocolate mini eggs cocoa powder, to decorate
Butter and line the base and sides of a loaf tin (19cm x 9.5cm x 5cm deep) with baking paper. Melt the butter, chocolate and syrup in a bowl set over a pan of gently simmering water. Set aside. Dry-roast the nuts in a hot frying pan until toasty brown. Combine the melted chocolate mix, nuts, biscuits and figs together, and spoon into the tin, packing down very firmly at the bottom and smoothing the top. Leave in the fridge to set for 2-3 hours. Turn out onto a plate and drizzle over the chocolate sauce so it dribbles down the sides. Decorate with the chocolate eggs and a sifting of cocoa. Serve with extra chocolate sauce.