Tuesday, 1 November 2011

Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson

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
75g/2½oz sultanas
60g/2oz walnuts, chopped
100g/4oz glacé cherries, half the quantity chopped – leave the other half whole for decoration

  1. Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
  2. Crush the biscuits into small pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
  3. Melt chocolate, margarine or butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
  4. Remove the bowl from the heat and stir in the broken biscuits, apricots, sultanas, half the pot of glacé cherries and walnuts.
  5. 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.
  6. Leave to cool, then put the mixture in the fridge for 1-2 hours to set.
  7. Turn out the cake and peel off the cling film. Cut the cake into the 16 squares.

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