Californian seedless raisins soaked in dark Caribbean rum for at least two weeks until the fruit has absorbed all the alcohol

With caramelised orange zest laced in ribbons throughout the mix

The addition of chocolate, 85% cacao, to the sweet mix changes the texture making  it smoother and more fudge-like.  The base for all chocolate based flavours.

With cubes of stem ginger (not root as in the photo) making it buttery and gingery – like ginger biscuits