This seriously indulgent tiffin-style cake is the ultimate treat this Easter. The recipe couldn’t be simpler to make, so it’s perfect for little ones to get involved with and help to decorate.

Ingredients:
350g butter
250g golden syrup
60g cocoa powder
120g dark chocolate
2 tsp vanilla extract
50g pistachios, chopped into small pieces
A few mini chocolate eggs, broken into quarters
100g soft pitted dates, chopped
450g digestive biscuits, broken into small pieces
120g milk chocolate
50g white chocolate
Extra mini chocolate eggs

Method:
1. Line a 20cm (8-inch) square tin (about 7cm deep) with baking paper.

2. Put the butter and golden syrup into a pan and melt gently. Do not boil.

3. Remove the pan from the heat and add the cocoa powder, dark chocolate and vanilla extract, stirring well.

4. Add the pistachios, dates, mini chocolate eggs and biscuits and stir until well coated.

5. Pour into the tin and press down well.

6. Leave to cool, then cover and chill in the fridge for a few hours to set.

7. Remove from the tin and place on a cooling rack. Melt both chocolates separately – either in a bowl over a pan of simmering water or in the microwave – then spread the milk chocolate over the top of the cake.

8. Decorate with the other mini chocolate eggs, then drizzle or pipe the white chocolate over the top.

9. Cut into 16 squares and store in an airtight container in the fridge – if they make it that far!