Bounce Magazine July 2018

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SEASONAL RECIPES CHOCOLATE Fridge Cake... JULY 2018 | ISSUE #69 Photo and recipe with thanks to Tesco 54 54
FOOD & DRINK JULY 2018 JULY | ISSUE 2018 | #69 ISSUE | FOOD #69 & DRINK Method • Lightly grease a 20cm (8in) square shallow tin and line with clingfilm, leaving extra hanging over the sides. • Put the biscuits into a plastic food bag then bash into pieces using a rolling pin. Kids will love helping you bash the biscuits. Melt the chocolate, butter and golden syrup in a Summer Favourites... This easy no-bake chocolate fridge cake recipe is the perfect sweet treat for chocolate lovers. It’s packed with both milk and dark chocolate, crushed biscuits and chewy, dried fruit, then topped with even more chocolate. The easy marble effect looks great but is a simple decorating technique that all budding bakers can master. Ingredients • 250g (8oz) digestive biscuits • 150g (5oz) milk chocolate • 150g (5oz) dark chocolate • 100g butter • 125g (4oz) golden syrup heatproof bowl set over a pan of simmering water. Stir occasionally until melted. • Remove the bowl from the heat and stir in the broken biscuits, apricots and sultanas. Spoon the mixture into the tin and level the surface. • Kids can help you with all of these stages, mixing, tipping and pressing it down will all be fun. • To make the topping, spoon dollops of the melted milk and dark chocolate on top of the cake and then swirl with a skewer to make a pattern. Chill in the fridge for 1 hour or until the chocolate has set. • Turn out the cake, peel off the clingfilm and cut into 16 squares. • 100g (3 1/2oz) dried apricots, roughly chopped • 100g sultanas For the topping • 100g (3 1/2oz) milk chocolate, melted • 100g dark chocolate, melted TOP TIP: This delicious sweet treat will keep for 1 week in a sealed container in the fridge. As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat. 55
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Bounce Magazine July 2018

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