Recipe Method

1. Soak the raisins and the liqueur together in a small bowl, for at least 1 hour, but even better overnight.
2. Line the base of a SPAR Good Living 19cm diameter non-stick loose-base cake pan with a round of greaseproof paper traced and cut to size.
3. In a SPAR Good Living 1.5 litre porcelain mixing bowl, beat together the milk and mousse powder according to the on-pack instructions.
4. Gently stir in the broken biscuits, nuts and soaked raisin mix.
5. Spoon this mixture into the prepared cake pan, and refrigerate for a minimum of 4 hours, but longer is fine.
6. Decorate the top with stars made by tracing 6 star shapes from the SPAR Good Living cookie cutter set, onto greaseproof paper. Fill each shape with melted chocolate. Set aside to harden. Drizzle leftover chocolate in haphazard squiggles across the cake.
7. Arrange the stars on top when they are set.