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A chocky fridge cake with lots of goodies


  • Gently melt the chocolate, butter and Golden Syrup in a double boiler over simmering water.
  • Place the remaining ingredients in another bowl. Then pour in the melted chocolate and mix well with a wooden spoon.
  • Pour the mixture into a lightly oiled biscuit tray, press into the corners and refrigerate for at least 2-3 hours.
  • Serve broken into pieces or cut into squares (if you can).


  • 300 gm dark cooking chocolate
  • 100 gm unsalted butter
  • 4 tbsp Golden Syrup
  • 300 gm gingernut biscuits, broken into chunks
  • 3 tbsp chopped dried apricots
  • 3 tbsp glace cherries
  • 3 tbsp raisins
  • 3 tbsp walnut pieces
  • 50-100 gm mini marshmallows
  • cooking oil spray

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 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm