Now I've got a budget friendly pudding
that will put a smile on everyone's face.
My store cupboard-fridge cake is a brilliant way
of using up dried fruits, nuts and biscuits.
Deliciously decadent
and comes in at a cheeky £0.47 a portion.
Normally when you're making desserts
you've got blenders and mixers and ovens
and all these different kind of gadgets.
For this we just need a pot
with a little water that's come to a simmer.
A large bowl. We’ll put that on top
and we're going to melt down 200 gm of dark chocolate.
Get your pack. Give it a slap.
And then we're going to get that
into that bowl and let that slowly melt.
And alongside it, 150 gm of butter.
I'm going to add just a little bit of salt because a little tiny
pinch of salt is going to make the chocolate taste better.
I have got some other treats here,
so I want one tablespoon of golden syrup in there.
We've got dark chocolate, so there's a bitterness
and it's going to balance that bitterness to be sublime.
Next up, we're going to go 200 gm of ginger nut biscuits.
So crunchiness, biscuit.
You can, of course, use your favourite.
So all I need to do is just bash this up
to break it.
So I'm just using something heavy, my pestle.
But you could use a rolling pin, so just brush up your biscuits.
You don't want.
I just hit my thumb then.
Ouch
And then have a little check of this.
Let’s get a spatula.
You can see that subtle heat
has melted the chocolate and the butter.
That's all the heat we need, by the way,
And mix up the chocolate in the butter.
I've got to cover just
dreamy, shiny, dark deliciousness.
And then I'm using dried fruits.
I'm using nuts.
You can use any dried fruit you've got around. Apricots,
You can use beautiful sultanas.
Whatever you've got, you can use.
I like just to chop them up a little bit.
I like little subtle hits of it instead of a big old chunk.
Then the peanuts.
If you want to use different nuts, things like almonds, walnuts.
And then our ginger nuts go in.
Now I'm just going to save a little bit back. So these two chunks,
I shall keep for a little bit later.
Here.
Marshmallows.
My kids go completely wild for these thing.
I'm just going to use the knife
just to kind of make it go further.
Once you've had a good old mix up,
what I'm going to do is get a bit of greaseproof paper.
Just run it under the tap.
It makes it soft and pliable so you can get into all the corners
of the mold and just haul in
your beautiful chocolate like that
into all the little cracks and crannies.
Push it right into the edge.
Just guarantees that it just comes out nice and easy.
No dramas.
And what I love about this principal recipe is you can really
go through your cupboards
and your drawers and get little bits
and pieces and add different things that you love to this mix.
So whack that in the fridge
until it's set. A few hours will do it.
Right.
Let's check this lovely little dessert out.
Ok. So the nice thing about the greaseproof paper
is you can dump it.
Come on.
Don't lose the faith.
What's the matter with you?
Come on.
I've been working with you for so many years
and you've never let me down.
Thank you very much.
If in doubt, just put a bit of elbow grease in.
Now, my
personal way to finish this is just take in some of those lovely
crispy leftover biscuits that I put aside.
Look at that.
That's pretty special.
So there you go.
Probably the most humble,
fun, dessert-cum-sweet treat-
cum-biscuit.
I don't know what you want to call it.
All I do know is if you take a little bit,
it's very good.
I'm getting the bounce of the marshmallow, the hit of the peanut.
It's the simplest thing on earth.
And you can have real fun with it.
I will never get bored of that.
Come on.
My moreish fridge cake is a great way to use stuff up
while keeping cost down.
It serves ten people and for £0.47 a portion, you're going to be happy.