2 shop bought madeira cakes

90ml brandy

60ml orange liquor

150ml fresh orange juice

100g 70% cocoa solid chocolate

50g flaked, toasted almonds

50g roasted, skinned hazelnuts

100g icing sugar

450ml double cream, whipped

100g mixed dried peel

melted chocolate and cream to serve


1. Line a 1.5 litre round bottomed bowl/ basin with cling film.

2. Trim the cake and cut into slices.

3. Dip into the combined booze and fruit juice and line the basin until all the inside is covered.

4. Fold the sugar into the cream.

5. Mix the chocolate and nuts with 1/3 of the cream.

6. Combine the remaining cream with the peel spoon into the bowl, make a hollow, spoon in the chocolate cream.

7. Cover the top with more dipped cake. Cover and chill for 24 hours.

8. To serve turn the cake onto a plate, pour over the melted chocolate, then cut generous pieces and eat with yet more cream