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Half-term treat - chocolate fridge cake

by Sarah Alcock

It's half term and the weather has taken a turn for the worse (surprise, surprise), but don't fret, making this easy-peasy fridge cake is a great way to keep the kids entertained. The only tricky bit is waiting for it to chill in the fridge...

There are three flavours to choose from: marshmallow and macadamia; pistachio and cherry white chocolate; and almond and ginger – which will you be making? Tell us in the comments box below.

Makes 16

Marshmallow and macadamia

100g unsalted butter, cubed
2 tbsp clear honey
300g dark chocolate, broken into squares
100g milk chocolate, broken into squares
5 digestive biscuits, chopped
100g mini pink and white marshmallows
100g macadamia halves

1 Put the butter, honey and chocolate in a bowl set over a pan of barely simmering water. Stir occasionally until the butter and chocolate have melted and the mixture is smooth – be careful not to overheat it.

2 Take the bowl off the heat and stir in the chopped biscuits, marshmallows and macadamia halves.

3 Tip the mixture into an 18cm square tin (ideally one with a removable base) that you have lined with clingfilm. Leave to cool, then cover and chill for 2-3 hours or until set.

4 Remove the fridge cake from the tin, peel off the clingfilm and slice to serve.

Pistachio and cherry white chocolate
Melt 600g white chocolate, broken into squares, with 2 tbsp clear honey in the microwave, stirring now and again until smooth. Stir in 12 glacé cherries, halved, 8 roughly chopped shortbread fingers and 90g shelled and chopped pistachios. Tip into an 18cm square tin lined with clingfilm. Cool and set, as before.

Almond and ginger
Put 100g cubed unsalted butter, 2 tbsp clear honey, 300g dark chocolate and 100g milk chocolate, in squares, into a bowl set over a pan of simmering water. Stir until the mixture is melted and smooth – be careful not to overheat it. Stir in 10 chopped amaretti biscuits, 75g chopped crystallised stem ginger and 100g toasted and chopped almonds. Tip into an 18cm square tin lined with clingfilm. Cool and set, as before.


If your kids prefer milk to dark chocolate, make the marshmallow and macadamia or almond and ginger versions using 300g milk chocolate and 100g dark chocolate.

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