CHOCOLATE KRISPIE FRIDGE CAKE

Makes a 1.5 litre (2 1/2 pint) cake (approx. 12 slices)
Preparation 2 hrs 45 minutes
Cooking none

Energy 411kcals; Protein 5.0g; Carbohydrate 46.8g; Fat 24.0g; Saturated Fat 14.3g; Fibre 0.5g; Salt 0.42g; Added Sugars 31.8g

• 400g (14oz) milk or plain chocolate, broken into pieces
• 100g (4oz) unsalted butter
• 225g (8oz) Madeira cake, crumbled
• 1 x 30g packet Rice Krispies
• 50g (2oz) raisins
• 75g (3oz) Maltesers, chopped (2 x 37g packets)
• 2 Twix bars, finely chopped
• 2 tablespoons golden syrup

Line a 1.5 litre (2 1/2 pint) loaf tin with baking parchment. Melt 275g (10oz) of the chocolate in a large bowl set over a pan of simmering water or in the microwave. Melt the butter in a small pan or in the microwave and add to the melted chocolate with the Madeira crumbs. Add the Rice Krispies, raisins, Maltesers, Twixes and golden syrup, and mix until well combined. Spoon into the prepared loaf tin, then place in the fridge and allow to set for at least 2 hours, or overnight, until completely firm.

To serve, remove the cake from the tin and carefully peel away the parchment. Place on a flat serving plate. Melt remaining 100g (4oz) of chocolate as before and pour over the cake, swirling with the back of a spoon to spread evenly, then set aside for at least 30 minutes and up to 1 hour to set. Cut into slices with a knife dipped in hot water. Wrap any remaining cake in parchment and foil, and store in the fridge until needed.

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