| • | In a large bowl, combine the brandy and currants. Cover them and set them aside for about an hour and a half.
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| • | In a large pan, put some water and bring it to a boil. Turn down the flame and let it simmer. Place butter and chocolate in a heatproof bowl and put it over the simmering water and keep stirring until the two melt. Blend to form a smooth consistency.
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| • | In another bowl, whisk eggs and sugar until well creamed and thick.
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| • | Stir in the chocolate mixture, followed by the currants and brandy mixture.
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| • | Break the shortbread biscuits into this mixture, followed by the mixed peel, dates and almonds. Mix just till well combined.
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| • | Line the base of a cake pan with paper and spoon the mixture into the pan, spreading it out.
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| • | Cover it with plastic wrap and smooth it out. Refrigerate it overnight or until it is set.
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| • | Remove the plastic wrap and bring it on to the serving dish. |
