Here’s a fantastic fridge-cake for you to make. It’s really easy to make; Aars loves smashing up those biscuits. It’s also very popular, a superb little chocolatey treat to have sitting in your fridge for when folks drop by. To make it look christmassy I bung a load of edible stars over the top – very lazy but effective. At this time of year, when life becomes hectic and crammed we need minimal fuss and bother! This fantastic fridge cake is perfect.
You can use which ever biscuits are safe for your family. We tend to use Aars’ faves – plain hobnobs -they are lovely and oaty and not too sweet. Since he passed the baked milk challenge we often add a few plain digestives to the mix too. Whatever you choose try to go for the least sweet, more basic biscuits. If you’re gluten-free use the simplest gluten-free biscuit you can find.
We also add some honeycomb to the mix to make it extra special (and sweet) – but it works well without it too! If you are out and about over the hols and need to contribute a sweet snack for the children; this is a winner. It transports brilliantly, last year ours travelled by train and by tube to my sisters house where it was promptly scoffed! Just pop it in the fridge on arrival so it’s lovely and cold when you’re ready to serve it.
fantastic fridge cake
-
Yield:
30 squares -
Cooking Method:
melting -
Prep Time:
20 mins -
Cook Time:
0 mins
Allergens:
glutenDietary:
dairy-free, egg-free, nut-free, soy-free
Last Christmas I made these fantastic fridge cakes for a family gathering, as they are super easy, and they were a surprise hit! It was the first time I had made them and my family were the taste-testers. They got an all-round thumbs up, especially from the boys/men! They are really easy to prepare, easy to transport and were gobbled down at a surprising rate. They are best served direct from the fridge.
Ingredients:
- 4 oz sunflower spread
- 3 oz golden syrup
- 1 oz cocoa powder
- 10 oz of biscuits* (hobnobs are great!)
- 1 oz honeycomb pieces**
Method:
Prep your tins, I used paper cases in bread tins as shown in photo.
sliced & ready to eat In a heavy based pan add the spread, syrup, cocoa powder and slowly melt on a low heat as you stir. DO NOT BOIL! Once it's all melted take off heat.
Crush your biscuits, add them to the melted mix in pan, stir in and then add your honeycomb pieces. Press the lot into your prepared tins, I used my wooden pestle in a sandwich bag to really compress the mix down. Pop into the fridge for at least an hour before serving.
You will see that I decorated ours with edible silver stars for crimbo but that is totally optional! Once the fridge cake is cooled lift the lot out and cut into squares. I then popped it all with paper case providing a divider, into a Tupperware box and took them to my sisters house where we were all gathering. Once there I bunged them in her fridge and allowed to cool down again before placing on a plate and letting the gannets devour them!
Notes:
*Use whichever simple biscuits your children like the best. Aars has passed his baked milk challenge so I use dairy-free, egg-free, soya-free hobnobs mostly and a few digestives which have baked milk in them. You can use just one biscuit type if only one is safe for your children. You could make these gluten-free by using gluten-free biscuits instead.
**honeycomb bits can be bought at the shops or you can make your own using this very easy but effective recipe
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