Christ­mas Fridge Cake

Just Cross Stitch - - Recipes & Memories -

10.6-ounce milk cho­co­late bar 10.6-ounce dark cho­co­late bar 1/2 cup but­ter 1/3 to 1/2 cup Lyle’s Golden Syrup (or

Karo light corn syrup) 21/2 cups left­over and bro­kenup Christ­mas bis­cuits (to Amer­i­cans: cook­ies) 3/4 to 1 cup chopped mixed nuts 1 cup dried fes­tive fruit (cran­ber­ries,

raisins, dates, etc.) 21/4 to 21/2 cups Christ­mas choco­lates, sweets and/or marsh­mal­lows cut into large pieces

Line a 2-pound loaf tin with two lay­ers of plas­tic wrap, leav­ing some hang­ing over the sides. Melt cho­co­late bars, but­ter and syrup in a heat­proof bowl over a pan of sim­mer­ing wa­ter. Re­move from heat, fold in all other in­gre­di­ents gen­tly and pour into tin. Leave to set overnight in fridge, turn out of tin and cut into slices.

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