Looking for a rainy-day recipe to bake with children? This chocolate fridge cake is really easy and takes no time.
250g/9oz chocolate, minimum 70% cocoa solids
200g/7oz unsalted butter
2 tbsp golden syrup
150g/5½oz roasted shelled hazelnuts
200g/7oz digestive biscuits, roughly chopped
150g/5½oz dried figs, chopped
Grease and line a 20cm/8in square tin
Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water until smooth and well combined.
Fold in the hazelnuts, biscuits and figs.
Spoon the mixture into the baking tray and leave to chill in the fridge until set.
To serve, remove the tiffin from the fridge and allow it to come to room temperature, then turn it out of the tin and cut into squares.
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