Fruit & Nut Fridge Cake

Recipes taken from Mary Berry’s Fast Cakes ( £26, Headline Home)

A simple but delicious sweet treat that’s packed with lovely chunks of fruit, nut and biscuit

  • 175g unsalted butter
  • 4 heaped tbsps golden syrup
  • 100g glacé cherries, chopped, rinsed and thoroughly dried
  • 100g dried dates, stoned and chopped
  • 100g seedless raisins
  • 100g walnuts, roughly chopped
  • 225g digestive biscuits, broken into large crumbs
  • Line a 20cm loose-bottomed cake or springform tin with non-stick baking paper.
  • Measure the butter and golden syrup into a heavy pan and heat gently until the butter has melted. Increase the heat and boil for about 3 minutes, stirring all the time. Remove from the heat and leave on one side to cool.
  • Place all the remaining ingredients in a large bowl and pour over the cooled sauce. Mix well until evenly coated.
  • Turn the mixture into the tin and leave to chill in the fridge for about 4 hours, until set. Turn out and cut into thin slices to serve.
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