Fridge Cake

I've just thrown together the most sinful, wicked fridge cake. Based this on a standard Tiffin method but was limited by store cupboard ingredients. Gently melt 4 oz butter, 1 tbs cocoa, 1 tbs black treacle, 1 tbs of maple syrup. Bash up a packet of ginger biscuits, throw in a packet of hazelnuts, a tub of glace cherries (Waitrose do some very dark juicy ones) and a handful of rice crispies, then a generous splash of ameretto. Pour melted mixture over the dry mix and stir until incorporated. Melt an 8oz bar of chocolate (I used half dark, half white) and smooth over the top. Refrigerate and try (just try) to let it set before cutting into squares and eating with a good strong cup of coffee. Heaven.


No photo I'm afraid, it didn't look pretty but tasted divine.

Biscuits

Basic Biscuit dough

Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla and briefly beat to combine. Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.

Little Prune or lemony biccies

Heat oven to 180C/fan 160C/gas 4. Make the Basic biscuit dough, adding zest 2 lemons to the sugar and butter mixture. After chilling, roll out the dough to a rough rectangle, then use a pizza cutter or knife to divide the dough into long strips, about 10 x 2cm. Bake as above. For the icing, mix 140g/5oz sifted icing sugar with 4-5 tbsp lemon juice and the zest 1 lemon. When biscuits are cool, half dip them into the icing, then dry on a rack. Or make fruit biscuits and added chopped fruit instead of the lemon zest (prune or apricot is great).