Place the dried fruit into the water and brandy and bring to the boil, add in the bicarbonate of soda and mix well, turn out into a bowl and allow to cool.

Cream the butter and sugar together until light and fluffy. Add in the eggs slowly. Fold through the dry ingredients.

Once the fruit mix is cold fold it through the cake mix and then fold through the chocolate chunks. Bake at 200°C until golden brown and the sponge bounces back when lightly touched.

Bring the double cream to the boil and then pour over the white chcocolate.