CHOC AND MALLOW FRIDGE CAKE
This no-bake cake can be rustled up super fast with ingredients from the store cupboard and is really popular with both children and adults. You are unlikely to have any left over, but in the unlikely event that you do, it can be frozen.
450g digestive biscuits
60g golden syrup
2 tbsp cocoa powder
125g mini marshmallows
icing sugar for dusting
- Line a 20cm square tin with non-PVC cling film.
- Put the biscuits in a large plastic bag or bowl and crush with a rolling pin, keeping most of the pieces the size of a stamp.
- Melt the butter with the sugar and golden syrup in a large pan over a low heat. Stir well until the sugar has dissolved.
- Remove the pan from the heat. Add the raisins and cocoa powder and stir well.
- Crack the egg into a small bowl, lightly beat and then whisk the egg into the chocolate mixture.
- Tip the biscuits into the pan and mix until the biscuits are well coated and there is no liquid at the bottom of the pan. Leave to cool for a few minutes.
- Add 100g of the marshmallows (leaving 25g to scatter over the top) and gently combine.
- Tip the mixture into the prepared tin, pressing down evenly.
- Scatter with the remaining marshmallows pushing them down gently into the cake.
- Leave to cool and then place the tin in the fridge for a couple of hours until the cake is set.
- Turn out onto a board and cut into small squares.
- Dust with sieved icing sugar before serving.
Recipe developed and styled for Wipe Easy Tablecloths by Lottie Francis, Food Designer at Look to Cook.
The wipeable tablecloth in this photo is our French Check Taupe Teflon coated tablecloth.
You can buy the white crockery designed by Sophie Conran direct or John Lewis.