1. Line a square or rectangular dish with parchment paper.
2. Let it hang over the edges so you can lift the squares out later, which makes life so much easier.
3. Place a bottom layer of tennis biscuits (3 x 3).
4. Brush each biscuit with brandy or whiskey (I poured about 1–1½ tots in a mug and used a kitchen brush, just enough to get a light coating).
5. Melt 1 cup unsalted butter and 1 cup sugar together in a saucepan.
6. Add 2 well-beaten eggs and stir quickly.
7. Mix in ¾ cup chopped dates, ¾ cup sultanas, ¾ cup chopped walnuts, 1 heaped tablespoon cocoa, and a dash of salt.
8. Boil gently for ± 5 minutes until thickened, stirring constantly so it doesn’t stick or scramble the eggs.
9. Stir in 1 teaspoon vanilla extract and remove from heat.
10. Pour the fruit mixture over the bottom layer of biscuits and spread evenly.
11. Add a second layer (if you wish, I only made a single layer) of biscuits on top and lightly brush with brandy/whiskey again. Don’t worry if it looks a bit soggy, as it will firm up in the fridge.
12. Allow to cool, then refrigerate for at least 3–4 hours (overnight is best).
13. Slice with a hot, sharp knife (dip in boiling water before slicing for neat edges).
14. Serve the size of the biscuits.

Notes & Small Quirks:

1. I usually stick to one layer, as I find it’s easier to serve.
2. Edges can be imperfect, but if you want to be fancy, use a hot, sharp knife to cut.
3. Adjust alcohol to your taste; more brandy makes it boozier, less keeps it subtle.