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!)