Here’s a great recipe for when you fancy something sweet. The beauty of a fridge cake is that you can change the ingredients for the filling and substitute them for anything you like. This example has pecans, apricots and raisin but mix it up and get creative! Tell us what you put in your fridge cakes in the comment box below.
Difficulty Level: 1.5/5
- 20cm Tin, shallow, square-shaped
- Heatproof bowl
- 250g Digestive Biscuits
- 150g Milk Chocolate
- 150g Dark Chocolate
- 100g Unsalted Butter
- 150g Golden Syrup
- 100g Dried Apricots
- 75g Raisins
- 60g Pecans, chopped
1. Line the tin with cling film, leaving extra bits to hang over the sides.
2. Put the biscuits into a plastic bag and smash into pieces using a rolling pin.
3. Heat water in a saucepan until simmering. Place a heatproof bowl over the saucepan and melt the chocolate, butter and golden syrup, stirring occasionally.
3. Take the bowl off of the heat and stir in the broken biscuits, raisins, pecans and apricots.
4. Spoon the mixture into the tin and use a potato masher to press it down and level the surface.
5. Leave to cool.
5. Once fully cooled, put the tin in the fridge for 1-2 hours to set.
6. Take the cake out of the tin, peel off the cling film and cut into squares.