Christmas Fridge Cake
- 250g/9oz Digestive Biscuits (tea biscuits broken into small pieces)
- 100g/3.5oz Dried Apricots (chopped)
- 75g/2.6oz Raisins
- 75g/2.6oz Pecans (broken into small pieces)
- 150g/5.3oz Dark Chocolate
- 150g/5.3oz Milk Chocolate
- 150g/5.3oz Golden Syrup
- 100g/3.5oz Butter (Unsalted)
- 100g/3.5oz Marshmallows (chopped)
- 100g/3.5oz White chocolate (melted for on top)
You will need a 1.5 litre or 2 litre bowl for this recipe.
Line the inside of the bowl with clingfilm leaving extra to hang on the side.
In a large bowl mix the apricots, raisins, pecans, biscuits and marshmallows together.
In a separate bowl melt the dark/milk chocolate, golden syrup and butter together. Give it a good stir and add it to the dry ingredients.
Put the filling into the bowl with the clingfilm and press it all down into the bowl not to leave any air pockets.
Cover the top with clingfilm and refrigerate overnight.
The next day so you will be able to remove the pudding from the bowl, fill a large bowl with boiling water and put the bowl with the cake in it.
Leave it for about 30-60 seconds, take it out and flip it onto your serving plate.
Melt the white chocolate, leave it to cool slightly then pour it on top of the pudding cake.
Enjoy!