Preheat the oven to 180°C/ gas mark 4.
Grease a baking sheet with Pure spread.
Cream 150g Pure spread and sugar until pale and fluffy.
Gradually stir in the flour and mix the mixture to a soft dough.
Roll into small balls and place well apart on the baking tray.
Flatten with a fork. Bake for 12-15 minutes until a pale golden colour. Leave to cool.
Line a 23x10cm loaf tin with clingfilm.
Beat the chestnut puree, 150g Pure spread and golden syrup in a bowl until well mixed.
Melt the chocolate in a bowl over simmering water and add the chestnut mixture.
Stir in the brandy and then break the biscuits into quarters and add to the mix. Stir gently to prevent the biscuits from breaking up.
Put the mixture in the loaf tin and cover with cling film. Chill for an hour in the freezer or chill in the fridge for at least 4 hours before serving.
Slice and serve with fresh fruit.
