Chocolate Fridge Cakes

You will need

• 250g (9 oz) digestive biscuits
• 150g (5½ oz) plain chocolate
• 150g (5½ oz) milk chocolate
• 100g (3½ oz) unsalted butter
• 150g (5½ oz) golden syrup
• 100g (3½ oz) dried apricots, chopped
• 75g (2½ oz) raisins
• 60g (2 oz) chopped pecans, (optional)

Information

• Makes 12 pieces
• Suitable for freezing

Step 1

Use cling film to line a 20cm (8 in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.

Step 2

Bash the biscuits into pieces using a rolling pin. Put them in a plastic bag first so they don't go everywhere.

Step 3

Melt chocolate, butter, and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.

Step 4

Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).

Step 5

Spoon the mix into the tin. Level the surface by pressing it down with a potato masher.

Step 6

Leave to cool, then put the chocolate mixture in the fridge for 1 to 2 hours to set.

Step 7

Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

This scumptious recipe for chocolate fridge cakes comes from Annabel Karmel