Here's the proof...see what follows a picture strip of how to make fridge cake...OR Tiffin...or more recently Prince Williams Groom cake (courtesy of McVities on that occasion)...when you are only 2 (well nearly 3).
The easiest cake to make ever, it requires no skill (other than bowl licking) or special equipment, and its been around for an awful lot of years. And its a good one to make with kids, start them off with crispie cakes then move on to this.
200g plain biscuits we used a mix of half McVitie’s Rich Tea and half of McVitie’s Digestive.
100g cubed butter
70g golden syrup
300g dark or milk chocolate
50g dried apricots chopped (snip with scissors)
50g chopped dates
200g white chocolate
1. Line a 20cm shallow tin (square is good but not essential) with cling film, make sure you leave enough hanging over the sides to cover the cake later on.
2. Melt the butter, chocolate and golden syrup, you can do this by using a bowl over a pan of boiling water on the hob/you can microwave it or warm it through in a pan. If you put directly in a pan or use a microwave be careful to heat gently DO NOT LET THE CHOCOLATE BURN. Allow the chocolate mix to cool and while it is get on with the mix.
3. Put the chopped fruit and nuts all together into a mixing bowl. Break up the biscuits, we like ours quite chunky so if you break each biscuit into 3 or 4 pieces and put into a bowl this will do. Add the biscuits to the fruit and nut mixture and give a good mix to combine. Pour the chocolate onto the fruit/nut/biscuit mix and stir to coat everything thoroughly in chocolate.
4. 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. Put this in the fridge and leave to chill for about 2 hours.
5. Get the Maltesers and chopped/smashed Dime bars and sprinkles ready. When the cake is cold melt the white chocolate and then dribble this over the top of the cake (you can pour and spread if you like). Then add your toppings, make sure you press the Maltesers and Dime bar pieces into the chocolate so they stick.
6. Remove the cake from the tin and peel off the cling film.Cut off the sides to reveal the layers and cut with a sharp knife into small squares (its very rich so smaller is better), triangles or slices to serve.
Always use the chocolate/butter/syrup and broken plain biscuit combination as your base. You can use any kind of chocolate as dark is nice and you can add any of these or a combination of.
Apricots/Sultanas/ Dried Cranberries/Glace Cherries (for grown ups ONLY soak your fruit in brandy/dark rum/Malibu etc overnight BEFORE adding)
You can top with just about anything OR put sweet treats like these in with the mix if you do not want a topping.
Crunchie/Chocolate buttons/Smarties/marshmallows/Maltesers/crushed Dime Bars