Set the oven temperature to 175°C, fan.
Mix together the butter, dark muscovado sugar and light syrup. Add the eggs.
Combine the flour, baking powder and salt in a bowl and add to the butter and sugar mixture. Stir until smooth.
Chop the chocolate and almonds and stir into the mixture. Finally, gently fold in the redcurrants. Grease a cast iron pan about 25 cm in diameter or a springform tin.
Bake in the lower part of the oven for about 30-40 minutes or cook the pizookie on the barbecue for about 10-15 minutes, preferably with the lid on. Allow to cool slightly. Serve with ice cream.
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