Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.'
So today's treat is …. Chocolate Fridge Cake – great to make with the kids for Bonfire Night!
250g/8oz digestive biscuits
150g/5oz milk chocolate
150g/5oz dark chocolate
100g/3½oz margarine or butter
150g/5oz golden syrup
100g/3½oz dried apricots, chopped
60g/2oz walnuts, chopped
100g/4oz glacé cherries, half the quantity chopped – leave the other half whole for decoration
- Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
- Crush the biscuits into small pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
- Melt chocolate, margarine or butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
- Remove the bowl from the heat and stir in the broken biscuits, apricots, sultanas, half the pot of glacé cherries and walnuts.
- Spoon the mixture into the tin. Level the surface by pressing it down with a spoon firmly. Mark out 16 squares on the mixture and place a glacé cherry in the middle of each marked out square.
- Leave to cool, then put the mixture in the fridge for 1-2 hours to set.
- Turn out the cake and peel off the cling film. Cut the cake into the 16 squares.