1. Line the base and sides of a 23cm flan tin with baking parchment.

2. Sprinkle the crushed biscuits over the base.

3. Break the chocolate into sections and put in a heatproof bowl.

4. Add the glucose, Major Cherry Fruit Base and rum.

5. Stand the bowl over a pan of just simmering water (don’t let the bowl touch the water), leave until chocolate has melted.

6. Stir well, then take off the heat and set aside to cool slightly.

7. In a separate bowl, beat the cream until only slightly thickened.

8. Fold half into the chocolate mixture, then fold that mixture into the rest of the cream.

9. When it is completely blended, place in prepared flan tin.

10. Tap tin gently to even the mixture out.

11. Cover with cling film and chill in fridge overnight.

12. Turn out onto a plate so the crumb is on the top, dust with a little cocoa powder.