About this recipe:This no-bake refrigerator cake is easily adapted to whatever dried fruit or biscuits you have handy. Mixing butter with golden syrup adds a lovely butterscotch flavour. You can top it with melted chocolate after it has firmed up in the fridge.
Mrs. Mary Hunt
170g (6 oz) unsalted butter, melted
6 tablespoons golden syrup
110g (4 oz) glace cherries, chopped
225g (8 oz) mixed dried fruit
110g (4 oz) mixed nuts, roughly chopped
225g (8 oz) digestive biscuits
100g milk or dark chocolate, melted (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Extra time:3hr chilling › Ready in:3hr25min
To make the butterscotch sauce: Stir together the butter and syrup in a heavy based saucepan. Boil for 2-3 minutes, stirring constantly. Leave to cool for a few minutes.
Place all the fruit and nuts together in a large bowl. Break up half the biscuits into chunks and crumble the other half, then add to the fruits and nuts.
Pour the butterscotch sauce over all the ingredients and mix well to coat evenly.
Spoon the mixture into an 20cm (8 inch) loose-bottomed cake tin. Press down the mixture and leave to set in the fridge for 2-3 hours.
When firm, drizzle or pour melted chocolate over the biscuit base. Once this has hardened, cut into slices and serve.