Revealed by Prince William to be a favourite cake from his childhood, this ‘fridge cake’ is a royal treat that we can all enjoy. It is easy to assemble and requires no baking – ideal for making with young children.
- 200g plain biscuits (such as McVite’s Rich Tea, McVite’s Digestive, or, Arnott’s Marie Biscuits or gluten free biscuits).
- 100g butter cut into cubes
- 70g / ¼ cup golden syrup
- 300g dark chocolate
- 50g / ¼ cup dried apricots chopped (snip with scissors)
- 50g / 1/3 cup raisins
- 50g / 1/2 cup – pecans broken into small pieces
- Line a 20cm shallow tin (square is good but not essential) with cling film, make sure you leave enough hanging over the side.
- Put the biscuits in aplastic bag and bash them with a rolling pin into small pieces the size of a 10p coin.
- Melt the butter cubes and the golden syrup and pieces of dark and milk chocolate in a microwave or bain mairie.
- Stir to combine the ingredients and when all is melted and smooth, carefully remove the bowl from the heat and allow it to cool a little.
- Gently stir in the broken biscuits until they coated with the chocolaty mixture and then add any or all of the optional extras.
- Spoon the mixture into the prepared tin and level out the surface using the back of a dessert spoon and press down on the biscuit mixture to hold it together.
- Once cool, cover with the overlapping glad wrap and place the cake in the fridge and leave there for at least 2 hours.
Remove the cake from the tin and peel off the cling film.
Cut off the sides to reveal the layers and then divide into small squares (its rich) or slices to serve.