“This no-bake fridge cake is genius, and very easy to customise – have a bit of fun and swap in things like popcorn, stem ginger, marshmallows or desiccated coconut. ”
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Recipe From
Oliver's Twist
By Jamie Oliver
Tap For Ingredients
Method
Snap the biscuits into small pieces and roughly chop the pecans, then place in a large bowl.
Add the pistachios, tear in the cherries, then smash up and add the meringue.
Snap the chocolate into a heatproof bowl, roughly chop and add the butter, and drizzle in the golden syrup, then either melt over a pan of gently simmering water or in a microwave, stirring regularly.
Mix the contents of both bowls together, stirring well to combine.
Get yourself a container that will act as a mould, and line it with clingfilm, leaving plenty of extra at the edges to fold over the top.
Spoon the mixture into the container, then place in the fridge to firm up.
Once firm, use the clingfilm to help you turn it out, then cut into chunky slices – this will keep for up to 5 days in an airtight container (if you can resist it for that long!).