Fridge cake is a mummy M classic. Along with flapjacks and welsh cakes, it is a staple in the cake tin and hers is usually packed with raisins and cherries, with a little splash of brandy.
The great thing about fridge cake is that you can just chuck in whatever you have in the cupboard: dried fruit, nuts, chocolate chips….
Inspired by millionaire’s shortbread and my friend’s love of fudge, I ‘pimped’ this fridge cake by adding a layer of fudge. To balance out the sweetness, I used a very dark chocolate for the topping.
This is very sickly, and I mean that in an entirely good way. It’s delicious but you really only need a small amount. I made 18 small squares from this recipe.
I used this recipe for the fudge layer but halved the ingredients.
- 250g biscuits
- 125g butter
- 5 tablespoons honey
- 4 tablespoons cocoa powder
- 1 cup peanuts
- 1/2 cup raisins
- 100g dark chocolate
- Line a baking tray.
- Dry fry the peanuts over a low heats until their are a golden brown colour. Pound the peanuts in a pestle and mortar, leaving some large pieces.
- Crush the biscuits into crumbs and put aside.
- Melt the butter, honey and cocoa powder over a low heat and stir so that they are well mixed.
- Once the mixture has loosened and is well mixed, add the the biscuits and nuts.
- Stir until al the biscuit and nuts are covered in the chocolatey mixture.
- Then press into your baking tray and pop in the fridge.
- **If you want to add the fudge layer, follow the recipe linked above but half the ingredients. Spread the fudge over the fridge cake and then put it back in the fridge.**
- Break the chocolate into pieces and place in a bowl. Sit the bowl over a pan of boiling water (making sure that the bowl does not touch the water) and stir the chocolate with a spoon as it melts.
- Once the chocolate has melted, spread it over the fridge cake (or fudge layer) and leave to cool. (I kept it in the fridge but if you live somewhere where it's a reasonable temperature you can leave it out at room temperature.)
I’m linking this recipe to
#CookBlogShare and #RecipeoftheWeek.