Posh fridge cake recipe

1. 1

   Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.

2. 2

   Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.

3. 3

   Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix.

4. 4

   Spoon into the paper lined tin and press into an even layer.

5. 5

   Sprinkle with the remaining nuts and fruit.

6. 6

   Chill for 3 hours until firm.

7. 7

   To finish, drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set.

8. 8

   Lift the cake out of the tin, peel away the paper and cut into small squares.

9. 9

   Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon.

10. 10

    Keep in the fridge and eat within 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.