A quick and easy no-bake biscuit cake, which can be adapted to use what you have in the cupboard and include what you like or dislike most. It’s a great option for children to make (under supervision of course) as there’s no oven required.
One of my earliest memories of food is of this refrigerator cake, which could explain my sweet tooth! When I moved in with my husband, he referred to it as Tiffin, which I discovered was a chocolate, biscuit and raisin bar invented by Cadbury in the early 1900’s. It is also similar to Rocky Road, which includes marshmallows in its recipe.
Ingredients
- 150g dark chocolate, chopped
- 50g butter
- 75g golden syrup
- 150g digestive biscuits
- 75g raisins
- 50g glace cherries
- 100g milk chocolate
Method
- Melt the butter and golden syrup in a saucepan
- Just before it reaches boiling point, remove from the heat and add the chocolate
- Use a rolling pin to break up the biscuits (or use a food processor like this kitchenaid one which I can’t live without)
- Add the biscuits/cherries/raisins and or anything else you’d like to add
- Press into the base of a lined 20 x 20cm tin and chill
- Melt the milk chocolate in a bain marie or in a microwave
- Spread the chocolate over the top and chill for at least 4 hours
Maltesers, honeycomb or toffee popcorn are delicious additions to the recipe…if you have any spare in the cupboard. You can also double up on the ingredients as the cake will last weeks in the fridge…having said that, from my experience, it gets eaten very quickly in our household!
