Autumn is well and truly in full swing and what nicer accompaniment to a cup of well-brewed tea than a chunk of hazelnut and gingernut fridge cake?
Ok so I've been freestyling in the kitchen. I'm well into hazelnuts at the moment and have been wanting to make a fridge cake for a while now, so I freestyled and came up with with this yummy offering. Here's the recipe...
Hazelnut and gingernut fridge cake
Ingredients 6 ginger biscuits Small pot of glace cherries 100g hazelnuts (de-shelled) 200g good quality milk chocolate 100g butter 100g sugar 2 tablespoons syrup
Bash the hazelnuts up with a pestle and mortar and then the gingernuts, I kept mine quite chunky because I wanted a bit of crunch to my fridge cake.
Chop or snip the glace cherries in half (yes, it's obligatory to eat at least three of them whilst doing this). Add the cherries, gingernuts and hazelnuts to a mixing bowl.
In a saucepan melt the butter, sugar and syrup, whilst that's going on break up the chocolate into small chunks.
Once the buttery, sugary, syrupy mix has melted, remove the pan from the heat and stir in the chocolate chunks well until fully melted.
Stir the melted mixture into the dry mix and stir well, making sure it's all well coated in chocolate goodness.
Line a loaf tin with baking paper / greaseproof paper and add the mix into the tin, pressing down very well with the back of a spoon.
Leave to cool on the side for half and hour before covering with clingfilm and popping the tin in the fridge.
A couple of hours later and voila! Yum o'clock!