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Dinner with Rukmini
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Chocolate, Cherry and Pistachio Fridge Cake
Introduction from Rukmini Iyer
A fridge cake fit for a queen: this tiffin combines all my favourite ingredients – glacé cherries, chocolate, pistachios and golden syrup.
Ingredients
Essential kit
You will need: a 26.5cm x 19cm roasting tin.
Method
Prep time: 10 minutes. Set time: 3 hours.
In a large saucepan, melt the butter, chocolate and golden syrup over a low heat, stirring continuously until smoothly melted, then turn off the heat.
Reserve a heaped tablespoon each of the broken digestives, glacé cherries and pistachios – you’re going to use them to decorate later – and tip the rest into the saucepan with the chocolate mixture. Stir gently to coat, then transfer the mix to a lined 26.5cm x 19cm roasting tin.
Put the tin into the fridge, and leave to set for an hour, then scatter over the reserved broken biscuits, cherries and pistachios.
Return the tin to the fridge to set for a further 2 hours before slicing and serving.
TO VEGANISE: Substitute the butter for 100g coconut oil and a pinch of salt and use vegan dark chocolate.
FOR GLUTEN-FREE: Use gluten-free digestive biscuits.
Preview
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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