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Chocolate, Cherry & Pistachio Fridge Cake
August 2021
Reading time 3 Minutes

A fridge cake fit for a queen:

this tiffin combines all my favourite ingredients – glacé cherries, chocolate, pistachios and golden syrup.
Preparation Time
10 Minutes
3 Hours
  • 100g salted butter
  • 200g (70% cocoa solids) dark chocolate, roughly chopped
  • 70g golden syrup
  • 200g digestive biscuits, roughly broken
  • 200g glacé cherries, halved
  • 100g whole pistachios, roughly chopped
  1. In a large saucepan, melt the butter, chocolate and golden syrup over a low heat, stirring continuously until smoothly melted, then turn off the heat.
  2. Reserve a heaped tablespoon each of the broken digestives, glacé cherries and pistachios – you’re going to use them to decorate later – and tip the rest into the saucepan with the chocolate mixture. Stir gently to coat, then transfer the mix to a lined 26.5cm x 19cm roasting tin.
  3. Put the tin into the fridge, and leave to set for an hour, then scatter over the reserved broken biscuits, cherries and pistachios.
  4. Return the tin to the fridge to set for a further two hours before slicing and serving.

FOR GLUTEN-FREE: use gluten-free digestive biscuits.

TO VEGANISE: substitute the butter for 100g coconut oil and a pinch of salt and use vegan dark chocolate.

Extracted from The Sweet Roasting Tin (One Tin Cakes, Cookies & Bakes) by Rukmini Iyer (Square Peg) 2 September 2021, £18.99 HB Photography by David Loftus

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