Cranberry and Grand Marnier fridge cake recipe

Cranberry and Grand Marnier fridge cake recipe

A classic treat for when you can't be bothered with complex cooking. This recipe combines orange-and-almond chocolate, Rich Tea biscuits, Coco Pops, pecans and cranberries.

Ingredients

  • 300 g Swiss chocolate, preferably with orange & almonds
  • 175 g unsalted butter
  • 4 tbsp golden syrup
  • 175 g Rich Tea biscuits
  • 75 g Coco Pops
  • 50 g chopped pecans
  • 100 g dried cranberries
  • 1 dessert spoon Grand Marnier
  • 75 g white chocolate
  • 1 pinch salt
  • 10.6 oz Swiss chocolate, preferably with orange & almonds
  • 6.2 oz unsalted butter
  • 4 tbsp golden syrup
  • 6.2 oz Rich Tea biscuits
  • 2.6 oz Coco Pops
  • 1.8 oz chopped pecans
  • 3.5 oz dried cranberries
  • 1 dessert spoon Grand Marnier
  • 2.6 oz white chocolate
  • 1 pinch salt
  • 10.6 oz Swiss chocolate, preferably with orange & almonds
  • 6.2 oz unsalted butter
  • 4 tbsp golden syrup
  • 6.2 oz Rich Tea biscuits
  • 2.6 oz Coco Pops
  • 1.8 oz chopped pecans
  • 3.5 oz dried cranberries
  • 1 dessert spoon Grand Marnier
  • 2.6 oz white chocolate
  • 1 pinch salt

Details

  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 6

Step-by-step

  1. In a bain-marie, melt the orange-and-almond chocolate with the butter, syrup, salt and Grand Marnier.
  2. Remove from the heat, crumble biscuits into small pieces and add to the mix. Add the chopped nuts, Coco Pops and cranberries and mix well.
  3. Pour into a lined tin and chill in the fridge for one hour.
  4. Melt white chocolate and, with a spoon, whip across the tray bake to pattern with fine lines.
  5. Return to fridge for at least another hour. Chop into cubes to serve.

Recipe courtesy of Tesco.

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