This is another of those recipes with a variety of names, some call it tiffin, others refrigerator cake, others still a no-cook chocolate cake. I am sure there are other names for it too. This is my version and although there are a list of ingredients below it really is one that you can play around with and add whatever is your favourite fruit and nut combination or add whatever you have in the cupboard. This week I had a packet of vacuum packed roasted chestnuts, some dried cranberries, dried blueberries and macadamia nuts in my cupboard. I used milk chocolate Hobnobs because they were the only biscuits I had in the house, but you could use digestives or Rich Tea or any other biscuit you have in the tin.
This is rich and decadent but delicious and a real treat with a good coffee and five minutes peace and quiet, although the latter is highly unlikely in this house.
150g best quality dark chocolate (70% cocoa solids)
4 tbsp golden syrup
50g dried cranberries
50g pecan nuts, chunkily chopped
25g dried blueberries
80g Hobnobs (or any other biscuit you may have in the tin) broken into chunks
60g roasted chestnuts
Place the chocolate, butter and syrup in a heatproof bowl over a saucepan of barely simmering water until they have all melted. Stir to combine.
Add all the other ingredients and stir to combine.
Line a loaf tin (mine measures 20cm length x 12cm width x 6.5cm depth) with clingfilm, with plenty to overhang the sides. Pour the chocolate mixture into the tin and smooth the top. Place in the fridge for a few hours until set. Remove from the tin and peel off the clingfilm. Cut into slices and serve with a lovely cup of coffee and put your feet up and enjoy.