This cool but sweet and sticky fridge cake is easy to make, ideal for sharing and better still, you don’t even need to put the oven on.
Makes 12
400g dark-chocolate digestive biscuits
400g orange-flavoured dark chocolate
200g unsalted butter
50g chopped crystalised ginger
50g white chocolate
1 Grease and line a 25cm-square baking tin.
2 Using a pestle and an aluminium baking bowl, break up the biscuits until they’re in small pieces, but not too finely crushed. Or place the biscuits in a plastic bag and use a rolling pin on them.
3 Break up the dark chocolate into small pieces and place into a bain-marie. Melt the dark chocolate and butter, stirring until smooth.
4 In a large bowl, mix the crushed biscuits, the ginger and the melted butter and chocolate until combined.
5 Pour the mixture into the baking tin and use the back of a spoon to press the mixture into the tray, getting into all the corners and flattening the top. Allow to cool and then cover with foil or baking paper and place in the fridge overnight to harden.
6 Once hardened, grate the white chocolate over the top.
Cook’s note: This will store in the fridge for up to a fortnight and also freezes well.
This recipe is just one of the ideas for a picnic in the park (with games!) from our July issue by Kay Prestney, with photography by Rebecca Lewis. The feature also includes recipes for Watermelon Slushies, Fennel & Poppy Seed Sausage Rolls and a Halloumi and Giant Couscous Salad. When you’ve finished your park picnic, let the games commence. We have lots of ideas, including DIY Coits, Football Skittles and ‘Foxes and Rabbits’. See you in the park!
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