This classic fridge cake is ridiculously easy to put together and incredibly tempting to have hanging around once you’ve made it (we have to stop ourselves from eating a slice every time we get some milk out for a cup of tea). There’s a lot of scope for customizing it depending on what you’ve got in: try using Rich Tea, ginger nuts or other biscuits; swap out the raisins for cranberrries or chopped apricots, or mix up the types of chocolate you use.
- 250g digestive biscuits (normal or chocolate or a mixture)
- 110g raisins
- 110g butter
- 10g sugar
- 4 tablespoons golden syrup
- 3 tablespoons cocoa powder
- 200g dark or milk chocolate for topping (if you want a thicker topping, use more)
1. Bash the biscuits into chunky bits (we put them in a sandwich bag and use a rolling pin to hit them with, or if we can’t be bothered, we just break them up by hand.
2. Melt the butter, sugar and cocoa powder in a large pan over a low heat. Take off the heat.
3. Add the biscuits and raisins to the pan and mix well.
4. Tip the mixture into a tin that you’ve lined with greaseproof paper - we use a square brownie tin. Flatten the mixture out evenly using the back of a spoon.
5. Melt the chocolate for the topping in your microwave, according to your microwave instructions. You want it to be totally melted. Spread on top of the biscuity base and then put the tin in the fridge.
6. Leave to set for around two hours until solid on top. Cut into slices and use a spatula or knife to take them out. We store them in a sealed container in the fridge, to keep them away from little hands as much as anything!
The best of York and beyond for families, Straight to your inbox every week.