| 1. | Preheat the oven to 200°C |
| 2. | Line a 24cm square cake tin with baking paper & press in thawed pastry, lifting the edges to form a 1cm rim. Use a fork to prick the base. |
| 3. | Scatter the cherries & almonds evenly over the pastry, fill the gaps with sultanas. |
| 4. | In a microwave dish or small saucepan melt the butter & syrup, remove & leave to cool before beating in eggs, vanilla & flour. |
| 5. | Pour evenly into the pan & bake for approx 35 minutes, until the filling is set & firm to the touch. |
| 6. | When cool, carefully slide onto a board & cut into rectangles. |
| 7. | Decoration: Melt 80g dark chocolate & drizzle in lines over the top. |
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