• for the base:
  • 125 g digestive biscuits (crushed)
  • 125 g plain chocolate (melted)
  • 50 g chopped mixed nuts
  • for the filling:
  • 225 g curd cheese
  • 275 ml whipping cream
  • 25 g sugar
  • 3 tblsp thick blackcurrant puree made by liquidizing then sieving the drained contents of a 375g/13oz jar of blackcurrants


  • To make the base: put all the ingredients into a bowl and mix together, then spread evenly in a 20cm/8inch springclip tin or a cake tin with a loose base.
  • Leave in a cool place while you make the filling.
  • For the filling, whip the curd cheese, cream and sugar together.
  • Lightly mix in the blackcurrant puree, just swirling it.
  • Do not mix it in too much.
  • Pour the topping over the biscuit base.
  • Chill for at least 2 hour, or overnight.
  • Remove the sides of the tin.
  • Sprinkle with grated chocolate to serve.