Instructions: Line a loaf tin with lightly oiled greaseproof paper. Briefly dip the biscuits in the rum and line the bottom and sides of the tin facing the rounded pale side inwards. Keep some in reserve for the top.

In two separate double saucepans, melt the chocolate. Take off the heat and stir in 6tbsp rum and the cream into each. Pour the mixture into the waiting tin in 2 separate layers, white first, then dark chocolate.

Finish by covering with the remaining rum soaked biscuits. Allow to set for 24 hours in the fridge. Serve with thin coffee cream or whipped cream.

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