ASDA part of the Wal-Mart family

• 100g butter, melted, plus extra for greasing
• 100g Asda Digestive Biscuits
• 100g Asda Ginger Nut Biscuits
• 400g Asda White Chocolate, broken into squares
• 2tbsp golden syrup
• 2tbsp orange juice
• 600ml pot Asda Double Cream
• 454g pack Asda Strawberries

1 Preheat the oven to 180C/160C Fan/Gas 4. Butter the sides of a 24cm loose-based cake tin and line the base with baking paper. Crush the biscuits and mix with the butter.

2 Put in the tin and spread evenly, pressing down firmly with the back of a large metal spoon. Bake for 10 minutes. Leave to cool.

3 Put the chocolate in a large heatproof bowl with the golden syrup, orange juice and about a quarter of the cream. Stand the bowl over a large pan of simmering water, making sure the base of the bowl doesn’t touch the water.

4 Leave for 2 minutes, then turn off the heat. Stir until the chocolate has melted and combined with the other liquids. If necessary turn the heat back on until simmering again – take care not to overheat the chocolate or it will form a lump and be unusable. Leave until cool but still liquid.

5 In a separate bowl, whip the rest of the cream until it just starts to hold its shape. Fold into the chocolate and pour onto the biscuit base.

6 Chill for at least 3 hours. Wash and halve the strawberries and pile some in the centre of the torte. Serve the rest separately.