Ginger chocolate and shortbread no-bake cake

Try this delicious fridge cake with easy to follow instructions from Country Homes & Interiors

Serves 12

200g shortbread fingers, roughly chopped
100g stem ginger (from a jar), sliced
100g raisins 50g hazelnuts 100g dried apricots, snipped 150g ginger-flavoured plain chocolate 1 tbsp ginger syrup from the jar or golden syrup 100g butter

Step 1) Put the shortbread, ginger, raisins and dried apricots in a bowl.

Step 2) In a small pan, gently heat the chocolate, syrup and butter, stirring until melted. Stir into the biscuit mixture until well mixed.

Step 3) Pack into an 18cm fluted flan tin or a 500g loaf tin and leave to set in the fridge for 2 hours. Cut into slices to serve.

Recipe by Mitzie Wilson

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