So its nearly that time of year again. Easter is slowly creeping up on us. So I’d though I’d share this easter inspired recipe which has been slightly adapted from my Splodge recipe.
Forget the oven and make a fridge cake instead! This is such a simple and quick recipe which results in the most amazing fridge cake! Fantastic for Easter weekend, kids parties or even just for tea.
So easy, stress free and can be done far in advance. Make sure you grab a piece as once the family know about it, it will be gone in a jiffy.
Easter Fridge Cake
2016-03-22 06:30:22
Serves 12
A quick and easy fridge cake perfect for Easter Weekend!
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Prep Time
5 min
Cook Time
1 hr
Nutrition Facts
Serving Size
186g
Servings
12
Amount Per Serving
Calories 837
Calories from Fat 444
% Daily Value *
Total Fat 50g
77%
Saturated Fat 28g
140%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 86mg
29%
Sodium 344mg
14%
Total Carbohydrates 89g
30%
Dietary Fiber 5g
19%
Sugars 58g
Protein 11g
Vitamin A
16%
Vitamin C
2%
Calcium
29%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 550g digestive biscuits
- 275g unsalted butter
- 275g good quality dark chocolate
- 275g raisins
- 300g condensed milk
- 500g good quality milk chocolate
- 50g of mini easter eggs
- sprinkles
Instructions
- Line the base and sides of a 24cm x 34cm baking tin with greaseproof paper. Place the digestive biscuits in a large bowl and break them up into small pieces with the end of a rolling pin.
- Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.
- Once melted remove the bowl from the pan and stir in the raisins and condensed milk.
- Fold in until the broken biscuit pieces are incorporated.
- Press the mixture into the tin, making sure to press it into all the sides and corners.
- Try to get it as flat and even as possible. Place in the fridge for 20-30 minutes to set.
- Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.
- Then pour it over the fridge cake, spreading it evenly and neatly.
- Place your mini eggs on top and add your choice of sprinkles.
- Put it back in the fridge for 20-30 minutes until set. Cut the fridge cake into bars.
Forever Baking . . . http://www.foreverbaking.co.uk/
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