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
- In a bain-marie, melt the orange-and-almond chocolate with the butter, syrup, salt and Grand Marnier.
- 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.
- Pour into a lined tin and chill in the fridge for one hour.
- Melt white chocolate and, with a spoon, whip across the tray bake to pattern with fine lines.
- Return to fridge for at least another hour. Chop into cubes to serve.
Recipe courtesy of Tesco.
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