Place the digestive biscuits in a large bowl or sandwich bag and using a rolling pin, bash them. Don't crush them too much, you want some chunks of biscuits left in.

Stir in the raisins (or mixed dried fruit if using) and the glace cherries.

Place the butter and chocolate (broken up) in a bowl and place the bowl over a saucepan of simmering water. The butter and chocolate will melt slowly from the steam. You may need to use a spoon or spatula to stir it and help it melt faster.

Pour about half the butter and chocolate mixture over the crushed biscuits and dried fruit. Stir it round until the biscuits are coated.

Transfer the biscuit mixture into a greased or lined baking tin or dish and press it down into the sides and corners. Level it off with the back of a spoon.

Pour the remaining melted chocolate and butter over the top, smoothing it down.

Transfer to the fridge and leave to cool for about 2 hours, or overnight.

Remove from the fridge and slice up when ready to serve.

Store in the fridge.