My daughter first experimented with this recipe while skiing…. so why am I writing a post about it in July? It’s because there are two versions – the winter version, which is excellent, uses dried cranberries – the summer version, which is even better, uses fresh raspberries, currently at their best. It’s quick, easy, and looks amazing.

Recipe for raspberry honeycomb cake

Makes about 20

Ingredients

• 250g/8 oz packet of digestive biscuits
• 2 tbsp golden caster sugar
• 2 x100g/7 oz bars of Montezuma’s sea dog chocolate, or any 70% plus dark chocolate
• 100g/3½ oz milk chocolate
• 120g/4 oz unsalted butter – half a pack
• 2 Cadbury’s Crunchy bars (aka Violet crumble in the US), or 80g/3 oz honeycomb
• 200g/7 oz fresh raspberries – or you can use dried cranberries

Method

1. Crush the biscuits in a freezer bag with a rolling pin and mix with the sugar in a big mixing bowl.
2. Melt the sea dog with most of the butter (save some for greasing the baking tin) in a bain marie and add the biscuits, sugar and half the broken up Crunchies.
3. Line a baking tin with greaseproof paper and grease with the remaining butter – pour in the biscuit mixture and leave to set in the fridge.
4. In the same bain marie melt the milk chocolate and then spread it over the base.
5. Dot the raspberries into the melted chocolate, and sprinkle over the other half of the broken up Crunchies.
6. Put back in the fridge for a day or so – keeps for nearly a week, but best served at room temperature.

25 years ago today The Three Tenors first performed together. Enjoy this anniversary recording while you stir up this chocolate and red fruit confection.