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No bake crunch cake


  • Melt the butter, chocolate, golden syrup and treacle in a double boiler.
  • Place the sultanas, nuts and seeds, apricots, cherries and crushed biscuits in a large bowl. Add the melted chocolate and mix well with a wooden spoon.
  • Lightly oil a baking tray and line with baking paper. Then pour in the chocolate mixture, smooth down and press into every corner. Refrigerate for at least 3 hours.
  • To serve, cut the cake into fingers or squares and dust with a little icing sugar.
  • from "The French Kitchen" by Joanne Harris & Fran Warde


  • 150 gm unsalted butter, softened
  • 200 gm good dark cooking chocolate, chopped
  • 3 tbsp golden syrup
  • 1 tbsp treacle
  • 150 gm sultanas
  • 150 gm mixed nuts & seeds, chopped
  • 75 gm dried apricots, coarsely chopped
  • 75 gm glace cherries
  • 250 gm digestive biscuits, crushed
  • cooking oil spray
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 cup250 ml
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