How to make fridge cake

Walnut whip fridge cake

Fancy a sweet treat to make with the family? Fridge cake – a moreish combination of crushed biscuits, marshmallows, chocolatey treats and whatever else you fancy – is just the thing. Try our recipe below, inspired by the classic M&S walnut whips. Pick up everything you need to make it in store.

Ingredients

150g plain or chocolate digestives

150g unsalted butter or margarine

200g milk or dark chocolate

100g marshmallows, chopped, plus 15g to decorate, chopped

120g mini whips or walnut whips, chopped into small pieces

50g dried fruit/raisins (optional)

Method

1. Grease and line a large baking tin with baking paper.

2. Place the digestives in a freezer bag and crush with a rolling pin until they’re broken into a mixture of smaller pieces, with none bigger than a 10p piece. Set aside.

3. In a large saucepan, melt the butter or margarine and the chocolate over a low heat – keep stirring until melted and smooth. Remove from the heat and allow to cool for 5 minutes.

4. Stir the crushed biscuits, most of the marshmallows, ⅔ of the chopped mini whips or walnut whips, and the dried fruit, if using, into the chocolate mixture until all your stir-ins are coated.

5. Tip the mixture into the lined baking tin and spread it out into the corners. Decorate with your remaining marshmallow pieces and chopped up walnut whips, pressing lightly into the mixture. Chill for at least 2 hours, then cut into fingers.

Once you’ve mastered the basic technique, you can try adding all sorts of different flavour combinations to your fridge cake, using up whatever you have in the cupboard. Give these ideas a go:

• Add a handful of chopped nuts, such as hazelnuts, walnuts or almonds.
• Break in different types of biscuits – whatever you have to hand!
• Add some chopped chocolate bars or your favourite M&S treat bags to make it even more indulgent.
• Add broken bits of white chocolate.
• Add a handful of cereal, such as puffed rice or cornflakes, through the mixture for extra crunch.
• Add pieces of your favourite sweets, such as Percy Pigs or Colin the Caterpillar.

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Peanut and raspberry fridge cake 

Is peanut butter and jam your favourite toast topper? Then try deputy food editor Olivia’s delicious fridge cake, which is inspired by this killer combo and features our raspberry jaffa cakes and irresistible peanut butter and caramel chunkies.

Ingredients
150g unsalted butter
100g milk chocolate
100g dark chocolate
50g plain digestives, crushed into pieces with a rolling pin
50g marshmallows, chopped
100g raspberry jaffa cakes, broken into pieces
130g chocolate-covered peanut butter and caramel chunkies, chopped into pieces
100g chocolate peanuts, chopped
Sapphire raspberries to decorate, halved lengthways

Method

1. Grease and line a large baking tin with baking paper.

2. In a large saucepan, melt the butter and both chocolates over a low heat – keep stirring until melted and smooth. Remove from the heat and allow to cool for 5 minutes.

3. Stir all of the crushed biscuits and marshmallows into the chocolate mix. Next add most of the raspberry jaffa cakes, peanut butter and caramel chunkies, and chocolate peanuts, setting some of each aside to decorate

4. Tip the mixture into the lined baking tin and spread it out into the corners. Decorate with your remaining jaffa cake pieces, peanut butter and caramel chunkies, chocolate peanuts and the Sapphire raspberries, pressing lightly into the mixture. Chill for at least 2 hours, then cut into fingers.

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