15 mins
Super easy
serves 16
About the recipe
This no-bake fridge cake is genius, and very easy to customise – have a bit of fun and swap in things like popcorn, stem ginger, marshmallows or desiccated coconut.
Ingredients
200g digestive biscuits
100g pecans
100g shelled unsalted pistachios
10 glacé cherries
2 free-range meringue nests
200g quality dark chocolate (70%)
150g unsalted butter
1 tablespoon golden syrup
Method
- Snap the biscuits into small pieces and roughly chop the pecans, then place in a large bowl.
- Add the pistachios, tear in the cherries, then smash up and add the meringue.
- Snap the chocolate into a heatproof bowl, roughly chop and add the butter, and drizzle in the golden syrup, then either melt over a pan of gently simmering water or in a microwave, stirring regularly.
- Mix the contents of both bowls together, stirring well to combine.
- Get yourself a container that will act as a mould, and line it with clingfilm, leaving plenty of extra at the edges to fold over the top.
- Spoon the mixture into the container, then place in the fridge to firm up.
- Once firm, use the clingfilm to help you turn it out, then 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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