Name: Walnut whip fridge cake
Total time: 7500 s
Yield: 1
Ingredients: 150 gram digestive biscuit; 150 gram unsalted butter; 200 gram milk chocolate; 100 gram marshmallow; 120 gram mini whips; 50 gram dried fruit

Step 1

Grease and line a large baking tin with baking paper.

Step 2

Place the digestives (150 g) 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.

Step 3

In a large saucepan, melt the butter (150 g) and the chocolate (200 g) over a low heat – keep stirring until melted and smooth. Remove from the heat and allow to cool for 5 minutes.

Step 4

Stir the crushed biscuits, most of the marshmallows (85 g) , ⅔ of the chopped mini whips (80 g) and the dried fruit (50 g) , if using, into the chocolate mixture until all your stir-ins are coated.

Step 5

Tip the mixture into the lined baking tin and spread it out into the corners. Decorate with your remaining marshmallow pieces (15 g) and chopped up mini whips (40 g) , pressing lightly into the mixture. Chill for at least 2 hours, then cut into fingers.

Walnut whip fridge cake

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