Wednesday, October 10, 2012

Sometimes you just need cake NOW...

I had high hopes of my use of my free time since our move. I imagined a metamorphosis into a domestic goddess, filling our home with the aroma of fresh bread daily and waking to spotless surfaces. It turns out moving to Cambridge hasn't changed my detest of washing up or my skills at procrastination. Instead of baking that bread I have watched far far too many CSI and Ace of Cakes episodes (although I'm going to classify the latter series as 'research').

I also thought it would mean I would never run out of cake again, With all that free time I thought I'd be baking away. However, I have no idea how...but it happened. I wanted cake. I went to the cupboard. IT WAS EMPTY. Let's face it, we all have cake emergencies. times when you need that fix way sooner than it takes to whip up a beautiful victoria sponge...and definately sooner than it takes to wait for the cake to cool before icing... I decided a long way back that I'm happy to settle for slightly melted icing :)

That's why everybody should have a staple fridge cake recipe to hand. I grew up with chocolate praline cake...it should be illegal for a cake to be so utterly delicious with so little work. But if even this super quick cake is taking too long for your liking, whack it in the freezer to set the chocolate in minutes. come on, we've all been there.




Ingredients
4oz / 110g butter
2tbsp golden syrup
2 heaped dsp drinking chocolate
2 handfuls sultanas
8oz  / 225g digestive biscuits
9oz / 250g milk chocolate, melted

1) Crush the digestive biscuits to your desired texture. I don't crush it right down as I like to have some crunchy bits in my cake...but that's really up to you. Set to one side.

2) Melt the butter and syrup in a pan. Make sure you lick any remaining syrup from the spoon (this is a very important step).

3) Once melted stir in the drinking chocolate, biscuits and sultanas. Mix until well combined.

4) Press into a greased 11" x 7" tin and pour the melted chocolate over the mixture.

5) Refrigerate until set.

This is a great base from which to experiment, why not change up the sultanas with different dried fruit...or add in some fudge for a less innocent snack :)

Happy Wednesday!

4 comments:

  1. This makes me v.happy I must do this as I am frequently having cake baking urges but no energy to do the prep and washing up! ps. just caught up on great british bake off - OMG I love it!!! x

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  2. Wow. That looks absolutely AMAZING. I want to head home from work and make some now... ;)

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  3. Sorry,but I don't know what digestive biscuits are. Please let me know, this recipe sounds and looks delicious.
    Jackie

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    1. Hi Jackie, they are a semi-sweet biscuit popular in the UK, I've had a look and they are called sweetmeal biscuits in the US. Graham crackers seem to be used in a lot of places where I would use digestive biscuits (e.g. cheesecake base)but I haven't ever tried these so I don't know how they would work as a substitute for this particular recipe. Shortbread or sugar cookies would be a much sweeter substitute but I imagine a really tasty one if you can't get your hands on any digestive biscuits! I'd be really interested to know what you decide to do...I didn't realise digestive biscuits were a British thing!

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