Cookery – 23 Jan 2012

Fridge cake

The finished product. Try and resist long enough to give it an hour or so in the fridge!

Happy (belated) new year from Music and Dance Club!

As always, food is never far from our minds. We don’t have access to an oven though, so have to be a bit creative when thinking about what we can make. This week we decided to try something a few people had suggested on Twitter: fridge cake.

We modified the recipe from here:

  • 110g unsalted butter, cubed, plus more for greasing
  • 150g plain biscuits
  • 90g golden caster sugar
  • 2 tbsp golden syrup
  • 1 tbsp cocoa
  • 50g chocolate, 50% cocoa solids, broken into pieces
  • 150g chocolates and sweets

We had some chocolate sandwich biscuits leftover from our Christmas party that we decided to use in the recipe. We also used plain caster sugar instead of golden. For the sweets we used Maltesers, Crunchies and mini marshmallows. We threw in some raisins for good measure too and left out the cocoa. We didn’t bother with the topping as it seemed pretty chocolatey already!

Here’s what we did:

Making fridge cake

Warning: making fridge cake not only makes you want to eat lots of fridge cake but might also give you sticky fingers!

1. Get angry! We put some biscuits into a large plastic bag, squeezed out the air (to prevent popping) and got smashing with a rolling pin to crush the biscuits. We also crushed up the sweets in separate bags.

2. Melt the syrup, sugar, butter and large chocolate bar (broken into pieces). The recipe suggests doing this over hot water, but we don’t have access to a hob. A quick blast in the microwave worked just as well (be careful not to burn the ingredients though).

3. We divided the runny mix into bowls and then added some crushed biscuits and sweets, as well as raisins and mini marshmallows.

4. Get stirring! The mixtures were quite stiff, although one more wet than the other. We decided to leave them like this as a test to see which tasted better.

5. Once mixed, we pressed down the cake into cake tins, which we’d buttered and then covered in clingfilm. Use enough cling film so that you have some to wrap all the way over the top of the cake.

6. Put it in the fridge to cool and TRY TO FORGET ABOUT FRIDGE CAKE! We had only an hour for it to cool, but this seemed fine.

fridge cake

The spoon is for pressing down the mixture, not eating it, when no-one’s looking!

7. Put the kettle on (tea: milk, no sugar for me please)

8. Enjoy it!

We concluded that both versions (wetter and drier) of fridge cake tasted pretty good. It’s very rich, so you don’t need very much, although somehow we managed to get through them both!


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