The beauty of a fridge cake is that it is easily adaptable: add whatever nuts and dried fruit that you please.
MAKES 16 PIECES
PREPARE 30 MINUTES, PLUS CHILLING
COOK 10 MINUTES
50g pumpkin seeds
300g dark chocolate
100g milk chocolate
100g unsalted butter
50g golden syrup
100g dried cranberries
200g rich tea biscuits, roughly broken
100g dark chocolate
50g milk chocolate
25g white chocolate
5-6 small chocolate bunnies (such as Lindt or Maltesers)
Handful of Mini Eggs
- Preheat the oven to 180C/160C fan/gas 4. Line a 20cm x 20cm cake tin with baking parchment. Spread out the pumpkin seeds on a roasting tray and bake for 8 minutes until golden, then set aside.
- Meanwhile for the fridge cake, place the dark and milk chocolates, butter, golden syrup and a pinch of salt in a heatproof bowl set over a pan of barely simmering water (the base of the bowl should not touch the water). Stir occasionally until completely melted and combined. Cool for 5 minutes, then stir in the cranberries, pistachios, biscuits and toasted pumpkin seeds. Tip into the cake tin and flatten the top with the back of a spoon. Place in the fridge to firm up for 30 minutes.
- For the topping, place the dark and milk chocolates in a heatproof bowl set over a pan of barely simmering water (the base of the bowl should not touch the water). Stir occasionally until completely melted and combined. Meanwhile melt the white chocolate in a small bowl or mug in the microwave, heating it on low and stirring every 20-30 seconds until just melted.
- Spread the melted dark and milk chocolates over the fridge cake, then dot with the white chocolate and swirl it through with the tip of a knife or a skewer. Arrange the chocolate bunnies and Mini Eggs over the top and chill until ready to serve. Remove from the fridge for 5 minutes before cutting into squares.
Recipes: Eleanor Maidment. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips