Butterscotch fridge cake

    Butterscotch fridge cake


    1 person made this

    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.

    Serves: 8 

    • 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)

    Prep:25min  ›  Extra time:3hr chilling  ›  Ready in:3hr25min 

    1. 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.
    2. 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.
    3. Pour the butterscotch sauce over all the ingredients and mix well to coat evenly.
    4. 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.
    5. When firm, drizzle or pour melted chocolate over the biscuit base. Once this has hardened, cut into slices and serve.
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