Although I shouldn’t be alluding to the darker nights and the bite that seems to be encroaching on our summer breeze, this time of year makes me think I want to do more baking. So I thought I’d gather a few simple recipes for autumn sweetness from our Luscious Launderers. Not being someone who likes things all one way, I thought I’d give you guys a recipe I love in exchange. Our lovely intern Christabel sent this one.
Fridge Cake
Ingredients
300g chocolate
175g butter/margarine
4 tbsp golden syrup
150 – 200g biscuits (For extra zing use ‘Nairn’s’ stem ginger oatcakes)
100g sultanas
150g dried fruit
200g nuts (go mental)
50g dessicated coconut

The quantities are open to interpretation,

So, Put the chocolate in a heatproof bowl.

Measure the butter/margarine and add it to the chocolate in the bowl.

Then, spoon the golden syrup on top.

Put the heatproof bowl over a pan of boiling water on the hob and let it all melt, stirring occasionally.

While you are waiting for it to melt you can measure out all the other ingredients. The biscuits need to broken up, as do some of the nuts (such as pecans and walnuts) and if you use larger fruit (like cherries and apricots) they might have to be cut in half.

Once the chocolate mixture has melted completely, and is lovely and smooth pour it over the dry ingredients and mix it all together. All the ingredients should be coated in chocolate and stick together. Basically stuff as much in as possible J

Line a 23cm square tray (that’s just the size those standard square cake trays come in, I think) with cling film, or greaseproof paper and pour in the cake mixture.

Spread the mixture out and squish it down a bit.

Put it in the fridge to set.

Leave it for 3-4 hours, or overnight is easiest.

Take the cake out of the fridge and cut into as many pieces as you want

Eat it!!!

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