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
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!
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