Easy refrigerator cake
Member recipe

Easy refrigerator cake

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Servings

Serves 1 - 30 Squares

no-cook refrigerator cake with festive colours from the pistachios and cranberries

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Ingredients

  • 100 g unsalted butter, plus little extra for greasing
  • 15 digestive biscuits
  • 100 g white chocolate
  • 4 tbsp golden syrup
  • 75 g dried cranberries
  • 80 g pistachio kernels

Method

    1. Grease a 20x10x6.5cm loaf tin with butter, then line with baking parchment.
    2. Break the digestives into small pieces and put in a bowl.
    3. Half fill a pan with water and bring to a gentle simmer. Break the chocolate into small pieces and put into a heatproof bowl. Add the butter and golden syrup, then place the bowl over the simmering water and leave for 3 mins to melt. Stir for the next few mins until everything is melted together - mixture should be smooth and glossy. Remove from the heat and leave to cool slightly.
    4. Add the digestives, fruit and nuts to the chocolate mixture and mix everything together with a wooden spoon.
    5. Dollop the mixture into the tin, pushing it down firmly with the spoon. Cover with clingfilm and pop into the fridge for at least 3 hours.
    6. When firm, lift the cake out of the tin and cut into small pieces.

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