Fridge Cake by Bridget



8oz (225g) sweet biscuits e.g. plain digestives, sweet digestives

4oz (110g) butter

3 level tablespoons (45ml) golden syrup

2oz (50g) sultanas

2oz (50g) glace cherries, roughly chopped

4 level tablespoons (60ml) drinking chocolate

Fudge Icing

1½ oz (40g) butter

3oz (75g) icing sugar

1 level dessertspoon (10ml) cocoa

1 level dessertspoon (10ml) milk


Glace cherries

White chocolate

Glace icing


Line a 6” (15cm) round sandwich cake tin with cling film. It need not fit well; the mixture will push it in. Crush the biscuits.

In a pan, melt the butter with the golden syrup and sultanas, remove from the heat, stir in the cherries and drinking chocolate then the crushed biscuits, mix together thoroughly.

Press into the tin, level the top with the back of a tablespoon. Put into the refrigerator for at least two hours, until firm.

Fudge Icing

In a saucepan gently heat the butter and milk, then stir in the icing sugar and cocoa. Leave it to cool until it is thick enough to coat the spoon. Pour the icing over the cake and spread over the top. Decorate to you liking, with either glace cherries, white chocolate or glace icing or a combination.

Store in the fridge.

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