1 lb. best quality dark chocolate
1/2 c. freshly brewed coffee
1 lg. tot brandy
8 oz. glace cherries, raisins, figs and dates, mixed
6 oz. walnuts, hazelnuts (filberts) and almonds, mixed
6 oz. wheatmeal biscuits (graham crackers)
1 oz. butter
A little oil

Roughly chop figs, dates and nuts. Brush a suitably sized pudding basin with oil, turn upside down and allow excess oil to drain off. Break chocolate into the top of a double saucepan, roughly break up the biscuits. Melt chocolate together with coffee and butter into a smooth, thick sauce; remove from heat and pour in brandy.

Meanwhile, in a separate bowl, mix together broken biscuits, nuts and fruit, before pouring over the broken chocolate. Stir thoroughly until everything is evenly coated with chocolate. Transfer into pudding basin, smooth over the top and place in refrigerator. Allow 12 hours to set before turning onto a serving plate and garnishing with a sprig of holly. Cut into wedges and serve. Serves 8.