Beth’s Fridge Cake Recipe

Section 1 :

  • 300g Plain Cooking Chocolate
  • 300g Milk Cooking Chocolate
  • 5 oz Unsalted Butter
  • 8 Tablespoons Golden Syrup

Section 2:

  • 100g Plain Cooking chocolate
  • 100g Milk Cooking Chocolate
  • 2 oz Unsalted Butter

Melt all of section 1 in a saucepan over a gentle heat. Once all melted ADD:

  • 12 oz Broken Digestive Biscuits
  • 4 oz Pistachio’s (optional) or any other nuts
  • 4 oz Sultanas
  • 4 oz Baby Marshmallows
  • 2 oz Cherries

Mix all of this together and then pack into a large lined baking tin (about 1 ½ inches deep). Use a potato masher to press down. Then add one large bag of Maltesers and press them down into the mixture. Put this into the fridge for about one hour.

Meanwhile, melt section 2 (plain choc, milk choc and butter) by putting it in a bowl over a saucepan of hot water. Once completely melted, pour over the slightly chilled cake. Then place the cake back in the fridge for about 8 hours, or just leave overnight!

Once ready, remove the cake from the baking tin and cut into chunks.

ENJOY just don’t eat too many!!!

NOTE  You can use anything you like or replace anything you like, for e.g. swap the cherries for cranberries, or pistachios for hazelnuts.