Raspberry & ginger fridge cake

Fridge cake is one of the easiest desserts to make. When it’s left to chill in the fridge, the biscuits absorb the moisture from the cream and begin to soften, which gives the cake a deliciously fudgy texture. This method suits all sorts of flavour combinations; try peanut biscuits with strawberries, or chocolate or caramel biscuits with layers of chocolate sauce and cream.

Serves 8 Prep 20 mins plus at least 3 hrs chilling No cook

600ml double or whipping cream 1 tsp vanilla extract or paste

1 ball preserved ginger in syrup,

finely chopped (reserve the syrup) 400g ginger biscuits

250g raspberries

1 Using an electric whisk, beat the cream to soft peaks, then fold in the vanilla extract and chopped preserved ginger.

2 Arrange about 5-6 biscuits (depending on their size) in a circle on a serving plate, then fill the gap in the centre with more biscuits. Spoon a layer of the whipped cream in blobs onto each biscuit and dot over some raspberries, pushing them into the cream. Add another, smaller circle of biscuits in a layer, and add more cream and raspberries. Repeat until you have used all the cream and biscuits, then decorate with any remaining raspberries.

3 Put the cake in the fridge to chill for at least 3 hrs. To see if the cake is ready to serve, poke a skewer into the biscuits in the centre. Once they’re soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like.

PER SERVING 526 kcals, fat 38g, saturates 23g,

carbs 40g, sugars 19g, fibre 2g, protein 4g, salt 0.5g