Cherry, Chocolate and Marshmallow Fridge Cake

Course: sweet treat Makes: 10 portions Prep: 15 mins Cook: 0 mins

200 g (7 oz) dark chocolate

100 g (3½ oz) butter

1 tbs Opies Stem Ginger syrup (from the jar)

200 g (7 oz) digestive biscuits

1 jar Opies Cocktail Cherries, drained and halved

100 g (3½ oz) mini marshmallows

2 pieces of Opies Stem Ginger, sliced finely

2 pieces of Opies Crystallised Ginger, sliced finely

1 Line a standard loaf tin with cling film, making sure to leave an overhang so you can easily remove the cake.

2 In a bowl, break the chocolate,

add the butter and the reserved ginger syrup. Microwave on low power. Stir every 20 seconds until the chocolate and butter have melted. Leave to one side.

3 In a mixing bowl, break the digestive biscuits into large chunks. Then add the cherries, marshmallows and stem and crystallised ginger slices.

4 Pour over the chocolate and mix well.

5 Spoon the mixture into the prepared loaf tin and press down gently. Pop into the fridge for a couple of hours to set.

6 Once set, lift out the cake from the tin using the overhang of cling film. Slice and serve.

7 This will keep in the fridge for up to one week in an airtight container.

Try ginger nut biscuits as a great alternative to digestives.