Updated: Apr 1, 2020
Over the next few weeks we'll be sharing some simple recipes and activities to keep yourself and your little ones entertained!
This first recipe has been a long-standing favourite within our family for around 20 years! It always makes an appearance at our family celebrations! Now we know that flour is as rare as gold dust at the moment, so this is a flour free recipe and even a baking free recipe so a really easy one to do with the kids!
It’s our simple yet moreish fridge cake and it can be adapted in so many ways to make use of what you have in your cupboard!
fyi...we never claimed it would be healthy! This is a weekend treat!
You start off with 225g of biscuits, we use plain McVities digestives, but any other biscuits you have available will also work (even the bourbons and custard creams!) Now it’s time to start crushing, either in a polybag with a rolling pin, or in a bowl and break them with your hands. You want a mixture of some crumbs but also some larger pieces (about the size of a 5p)
Now to make a syrupy, sugary (very naughty) mixture to combine the biscuits back together again! Place the following ingredients into a small saucepan:
1 tbsp Caster sugar (can be substituted for granulated if that’s all you have)
1 tbsp Cocoa (this is fairly important but if you really can’t get any then substitute with more drinking chocolate)
2 tbsp Drinking chocolate (if you don’t have any then add a little more cocoa, a malted drink powder could also be used)
1 tbsp Golden syrup (could be substituted with any other sweet syrup such as maple syrup or even honey!)
110g Butter, margarine or stork
Place the pan on the lowest heat and melt it all together gently. Stir to prevent the powders sticking to the bottom. Once everything is combined and the sugar is completely melted then take it off the heat.
Now pour the mixture over the biscuits and stir well until all the biscuits are coated.
Now if you’re doing this with kids then its great fun to use different shape biscuit cutters, however we won’t be cutting. We’re going to place the cutter flat on a tray (preferably lined with baking paper or cling film), and press a spoonful of mixture into the cutter.
Press the mixture down with the back of a spoon or the handle end of a wooden spoon! You might have to get creative with your pressing tools depending on the shape of your cutter! Try to avoid cutters with tiny detailed parts.
Now if your mixture has been pressed down firmly enough, you should be able to lift the cutter off gently to reveal your fridge cake shape! You may have to push down on the biscuit as you lift the cutter off.
Repeat until you have a tray full of shapes and place in the fridge for at least 4 hours (or ideally overnight but we know from experience that it’s very difficult to wait that long!)
If this is a grown up treat or you want to make it a bit simpler then line any tin or dish with cling film (leave some overhanging), then fill with your biscuit mixture and press down firmly with the back of a spoon. Now place in the fridge for at least 4 hours.
To finish off we're going to melt some chocolate on top of the biscuit mix. Break 200g of your favourite chocolate in to a microwavable bowl and melt for 2 minutes in the microwave in 30 second bursts (stir in each interval).
If you've chosen to put you mixture in a tin/dish then simply pour a layer of chocolate over the top and add any decorations you may have before returning to the fridge to set! This is your chance to get creative with any edible decorations you may have (or wait for it to set and write a message on it with writing icing!). Once set you can pull it out of the tin using the cling film then slice to serve!
For the shaped ones, we’re still going to cover them in melted chocolate but first it’s best to place them on a wire rack and then place this back on top of your tray. Now we can pour the chocolate over the shapes and the excess chocolate runs through to the tray. You may need to spread the chocolate slightly. (These aren't going to look perfect but it's great fun for the kids...and it's always fun getting a little bit messy!)
Decorate with any sprinkles or other edible decorations you have available! Place them back in the fridge on the wire rack, once set you may have to use a sharp knife to ease them off the rack.
Take the recipe further….
We’ve adapted this recipe in many ways over the years and it seems very hard to fail! Before adding your syrup mixture, you can add pretty much anything you want to the biscuits. We’ve listed just some example below:
Sultanas, raisins, currents
Chopped Crunchie bar, Aero bar, Malteasers, Smarties (or any other chocolate bar)
Orange zest (then top with melted orange chocolate, we like the lindt one!)
One of our favourite combos is pecans with dark cherries and dark chocolate melted on the top!
We hope you all enjoy this recipe and manage to get the ingredients you need. Baking is a fabulous pass-time and the kids always love getting involved…check in for more ideas soon!