Refrigerator cake

Name: Refrigerator cake
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 150 g (5oz) organic dried apricots, chopped; 150 g (5oz) ready-to-eat prunes, chopped; 3 large balls of stem ginger, drained and chopped; 11⁄2 tbsp syrup from the jar of stem ginger; 75 g (3oz) golden syrup; 125 mL (4fl oz) brandy; A little oil to grease; 350 g (12oz) plain chocolate, broken into pieces; 150 g (5oz) unsalted butter; 175 g (6oz) digestive biscuits, crushed

This triple-tested no-bake cake is a foolproof dessert for bakers of all skills. The easy dessert recipe has hints of ginger and brandy to add a sophisticated touch, making a slice that's perfect with afternoon tea or as a party dessert idea.

By The GH Kitchen TeamPublished: 22 April 2003

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Food, Cuisine, Sweetness, Dessert, Finger food, Baked goods, Dish, Ingredient, Confectionery, Chocolate,

Cooking Notes: plus 30min soaking and at least 6hr chilling

Serving notes: Cuts into 12 chunky slices

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Prep Time:

10 mins

Cook Time:

5 mins

Total Time:

15 mins

Ingredients

150 g (5oz) organic dried apricots, chopped
150 g (5oz) ready-to-eat prunes, chopped
3 large balls of stem ginger, drained and chopped
11&#8260;2 tbsp syrup from the jar of stem ginger
75 g (3oz) golden syrup
125 ml (4fl oz) brandy
A little oil to grease
350 g (12oz) plain chocolate, broken into pieces
150 g (5oz) unsalted butter
175 g (6oz) digestive biscuits, crushed

Directions

1. Step 1
  Put the apricots, prunes, stem ginger and syrup, golden syrup and brandy into a pan. Bring to the boil and simmer for 2-3min, then remove from the heat and leave the fruit to soak in the syrup for 30min. Lightly oil a tin that measures 18x18cm (7x7in), then line it with clingfilm, leaving enough hanging over the rim to wrap up the cake entirely.
2. Step 2
  Meanwhile, put the chocolate and butter into a large bowl resting over a pan of just-boiled water, making sure the bowl doesn't touch the water. When both have melted, stir until mixed together.
3. Step 3
  Add the biscuits and soaked fruit to the bowl and mix all the ingredients together. Spoon the cake mixture into the prepared tin, tapping it once or twice to allow the mixture to settle, then level the surface. Seal up in the clingfilm and chill for at least 6hr or overnight.
4. Step 4
  To serve, turn cake on to a board and peel off the clingfilm. Cut into thick slices.
  
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Per Serving:

Calories: 430
Total carbs: 51 g
Sugars: 26 g
Total fat: 22 g
Saturated fat: 12 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time