£1 Wonders
By Jamie Oliver
20 mins plus setting
Not Too Tricky
serves 10
About the recipe
No-bake desserts are a thing of joy, and this chocolate fridge cake is all about minimal effort, maximum pleasure. It’s a great vehicle for using up store-cupboard staples – I’ve gone for dried fruit, nuts, gingernuts and marshmallows here; but swap in whatever makes you happy.
Recipe From
Ingredients
200g dark chocolate
150g unsalted butter (cold)
1 tablespoon golden syrup
200g gingernut biscuits
200g peanut & raisin mix
200g marshmallows
Top Tip
EASY SWAPS
Swap in your favourite store-cupboard ingredients – popcorn, stem ginger, desiccated coconut, or digestive biscuits all work a treat.
Method
- Snap the chocolate into a heatproof bowl. Roughly chop and add the butter with a small pinch of sea salt, drizzle in the golden syrup, then either melt over a pan of gently simmering water or for 30-second blasts in a microwave, stirring regularly.
- Snap or bash the biscuits into small chunks (putting a small handful of the finer bits aside for later) and roughly chop the peanuts, dried fruit and marshmallows, then tip into the melted chocolate mixture, stirring well to combine.
- Get yourself an appropriately sized container (I used a small loaf tin – 1 litre/1lb) that will act as a mould, and line it with a sheet of baking paper, leaving plenty of extra at the edges to fold over the top. Evenly spoon the mixture into the container, then place in the fridge for 4 hours to firm up.
- Once firm, use the baking paper to help you turn it out, then sprinkle over the reserved biscuit crumb and cut into chunky slices – this will keep for up to 5 days in an airtight container (if you can resist it for that long!).
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