Chocolate Fridge Cake
A no-bake fridge cake that's perfect for making with children. You can also pick and mix the fillings to suit your taste. (Original serving size is 16)
Method
Based on 16 servings, adjust as needed.
Step 1
Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
Step 2
Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
Step 3
Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
Step 4
Chop up the apricots and any other alternative fillings you're using into small chunks.
Step 5
Remove the bowl with the melted chocolate, butter and golden syrup from the heat and stir in the broken biscuits, apricots, raisins, honeycomb or any other alternative fillings you choose.
Step 6
Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
Step 7
Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
Step 8
Turn out the cake and peel off the cling film. Cut the cake into 16 squares and enjoy!
- Ingredients
- Based on 16 servings
-
150g Milk chocolate 1x Cadbury Dairy Milk Chocolate Bar 180g -
100g Dried apricots 3x Sainsbury's Dried Apricots 40g -
150g Dark chocolate 1x Cadbury Bournville Classic Dark Chocolate Bar 180g -
250g Digestive biscuits 1x McVitie's Digestives The Original Biscuits 225g -
100g Honeycomb pieces 1x Cadbury Crunchie Chocolate Bar Multipack x4 128g -
75g Raisins 1x Sainsbury's Raisins, Taste the Difference 500g -
150g Golden syrup 1x Lyle's Golden Syrup 325g -
100g Marshmallows 1x Cake Decor Pink & White Mini Marshmallows 150g
-
60g Pecans 1x Sainsbury's Mammoth Pecans 100g -
100g Unsalted butter 1x Sainsbury's British Butter, Unsalted 250g