Pennie Prewett’s Gluten Free Fridge Cake


Prewett’s Gluten-Free Chocolate Fridge Cake


This no-bake gluten-free cake is very easy and quick to make. Delicious and intensely chocolatey with a hit of juicy raisins, apricots, and crunchy biscuits, serve this indulgent chocolate fridge cake as a teatime treat.



250g Prewett’s gluten-free chocolate digestive biscuits (2 packs)

150g/5oz milk chocolate

150g/5oz dark chocolate

100g/3½oz unsalted butter

150g/5oz golden syrup

100g/3½oz dried apricots, chopped

75g/2½oz raisins



Makes 16 squares                                    Time taken: Less than 30 minutes


  • Line a 20cm (8in) shallow, square-shaped tin with cling film. Ensure enough cling film is used, so it can hang over the sides of the tin.
  • Bash the Prewett’s chocolate digestives into pieces using a rolling pin (put the biscuits in a plastic bag so they don’t go everywhere). Ensure the biscuit pieces aren’t too small, as they want to be clearly visible.
  • Melt the chocolate, butter and golden syrup in a heatproof bowl over a pan of simmering water. Stir the mixture occasionally.
  • Once everything is melted, remove the bowl from the heat and stir in the broken biscuits, apricots and raisins.
  • Spoon the mixture into the prepared tin. Level the surface pressing it down with the back of a large metal spoon.
  • Leave to cool, then put the mixture into the fridge to set for 1-2 hours.
  • Once set, turn out the cake and peel off the cling film. Cut the cake into 16 squares and enjoy!


Pennie x

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