Fridge Cake a.k.a Tiffin

Much has been made of the story that William and Kate are serving Fridge Cake at their wedding buffet.

I thought I'd share with you my favourite fridge cake [or tiffin] recipe, which people rave over.

Fridge Cake / Tiffin To Die For

250g/9oz dark chocolate, chopped
150g/5oz milk chocolate, chopped
175g/6oz butter
4tbsp golden syrup
200g/7oz shortbread or digestive or rich tea biscuits [I used Gluten Free "Tru" biscuits]
150g/5oz brazil nuts, chopped into biggish chunks
150g Craisins [dried cranberries - these give a lovely tart flavour, whereas raisins are a lot sweeter]
3 x Crunchie chocolate bars, or honeycomb, bashed into medium size chunks
1 tbsp of icing sugar for decoration
edible glitter for decoration [optional]

Method:

1. Place the dark & milk chocolate pieces into a heavy-based pan.  Add the butter and golden syrup and cook over a very low heat to melt - stirring occasionally but don't overstir
2. Place the biscuits in a freezer bag and bash with a rolling pin into rubble - don't make the bits too small though as you need a good contrast of textures in the finished product
3. Place the Crunchie bars in a bag and bash with a rolling pin into rubble
4. Using a sharp knife and cutting board cut the brazil nuts into small chunks - if find bashing them in a freezer bag makes them too small
5. Take the pan off the stove and stir in the biscuits and nuts
6. Add the craisins and finally the Crunchie rubble
7. Stir until everything is coated with the syrupy chocolate mixture
8. Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible, although it will look bumpy[I line mine with greaseproof paper so the pieces are easy to remove]
9. Refrigerate for two hours, or until firm enough to cut
10. Dust with icing sugar and sprinkle with edible glitter if using
11. Remove the block of cake and cut into 24 rectangles.

Serving suggestion:  enjoy with a cup of English Tea whilst watching the Royal Wedding and waving a Union Jack