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Caramelised white chocolate fridge cake

One caramelised white chocolate fridge cake

Caramelised white chocolate fridge cake

Name: Caramelised white chocolate fridge cake
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: Makes 16-20 pieces
Ingredients: 50g butter plus extra for the tin; 400g blonde white chocolate (or if you can’t find it, use 500g regular white chocolate in total), broken into pieces; 100g white chocolate broken into pieces; 2 tbsp double cream; 150g mixed dried fruit; 150g rich tea biscuits roughly broken up into pieces; 150g glacé cherries halved; 50g rice pops; 50g milk chocolate; bright red and green sweets and gold sugared almonds, to decorate (optional)

Samuel Goldsmith

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Makes 16-20 pieces

Easy

Prep: 20 mins

Cook: 8 mins

plus at least 3 hrs chilling

A star rating of 5 out of 5.1 ratingRate

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Treat family and friends to this moreish fridge cake made into the shape of a Christmas tree and decorated with red and green sweets and gold almonds

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g butter

plus extra for the tin
400g blonde white chocolate

(or if you can’t find it, use 500g regular white chocolate in total), broken into pieces
100g white chocolate

broken into pieces
2 tbsp double cream
150g mixed dried fruit
150g rich tea biscuits

roughly broken up into pieces
150g glacé cherries

halved
50g rice pops
50g milk chocolate
bright red and green sweets

and gold sugared almonds, to decorate (optional)

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Nutrition: Per serving (20)

kcal271
fat13g
saturates8g
carbs34g
sugars21g
fibre1g
protein3g
salt0.22g

Method

step 1

Butter and line a 20cm x 20cm baking tin with baking parchment. Put the butter and all the white chocolate in a heatproof bowl and set over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from the heat. (You can also do this in the microwave in 10-second bursts, stirring between each, until melted). If the chocolate splits, use a hand blender and blitz until smooth.
step 2

Stir in the remaining ingredients except for the milk chocolate and sweets, then tip the mixture into the tin. Smooth out with a spatula.
step 3

Melt the milk chocolate as before, then drizzle over the mixture in the tin. Chill in the fridge until set, around 3 hrs, or overnight. Remove from the tin and cut into pieces. Will keep chilled for up to three days. Scatter over the sweets and sugared almonds, if using, or pile on a platter in the shape of a Christmas tree and scatter over the sweets and almonds, using an almond as a star to top it off.

Recipe tip

Leave out the sweets if you prefer or substitute with some flaked almonds.

Recipe from Good Food magazine, Christmas 2024

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