Tiffin - cooking recipe

Ingredients

4 tablespoons unsalted butter (plus extra for greasing the pan)
1/3 cup raisins
2 tablespoons brandy
4 squares bittersweet chocolate, broken into pieces
4 squares milk chocolate, broken into pieces
2 tablespoons corn syrup
6 ounces graham crackers, coarsely broken
1/2 cup slivered almonds (lightly toasted)
1/4 cup dried cherries, chopped
Topping
3 1/2 squares bittersweet chocolate, broken into pieces
2 tablespoons butter

Preparation

Grease a 7-inch shallow square cake pan and line the base with parchment paper. Place the raisins and brandy in a bowl and let soak for about 30 minutes. Put the chocolate, butter and syrup in a pan and heat gently until melted.
Stir in graham crackers, almonds, cherries, raisins and brandy. Turn the mixture into the prepared pan and let cool. Cover and let chill in the refrigerator for 1 hour.
To make the topping: place the chocolate and butter in a small saucepan and set over a pan of gently simmering water until melted. Stir and pour over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into bars or squares to serve. For a decorative effect, use a fork to mark light wavy lines over the chocolate topping before leaving it to set in the refrigerator.