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)
- Makes 12 pieces
- Suitable for freezing
Step 1Use cling film to line a 20cm (8 in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
Step 2Bash the biscuits into pieces using a rolling pin. Put them in a plastic bag first so they don't go everywhere.
Step 3Melt chocolate, butter, and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
Step 4Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
Step 5Spoon the mix into the tin. Level the surface by pressing it down with a potato masher.
Step 6Leave to cool, then put the chocolate mixture in the fridge for 1 to 2 hours to set.
Step 7Turn 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