Billy and Jack's no-bake chocolate tiffin is full of brandy-soaked fruits, nuts and chewy marshmallow, in a clever nod to traditional festive flavours. If you've making it for a party, the boys recommend making it a day or two in advance and storing it in the fridge – and don't forget to allow enough time to soak the fruit.
- Prepare the fruit filling in advance. Combine all the dried fruits and glacé cherries with the lemon zest and brandy. Stir well and allow to soak for at least 4 - 6 hours (or overnight).
- Melt the dark chocolate in a bowl over a pan of simmering water. Grease inside the bundt tin lightly with oil and pour in the chocolate, swirling the tin or using a pastry brush to cover the inside in an even layer of chocolate.
- Tip the tin upside down to drain away an excess chocolate, then refrigerate for 1 hour or until set.
- For the filling, melt the butter, golden syrup, honey and milk chocolate in a saucepan over a very low heat, stirring continuously until melted.
- Mix in the soaked fruit, nuts and biscuits, then fold through the marshmallows. Spoon the filling mixture into the bundt tin and level the surface with a palette knife, then cool in the fridge for at least 4 hours until set.
- To decorate, carefully remove the tiffin from the tin. Melt the white chocolate in the microwave, cool slightly and pour over the top of the cake, allowing a few drops to run down. Top with the flaked almonds, pistachio nuts and dried cranberries.