I wanted to devise a fridge cake that wasn’t made with chocolate. Crushed ginger nuts and golden syrup make for a huge flavour which was an immediate hit with friends and family. It makes a lovely host gift sliced into squares and packed in glass jars or gift bags for Chanukah. It’s also a great way to finish a meal with a strong coffee or mint tea. It’s rich — a little goes a long way. It’s also super simple to make.

Method:

• Line a 20cm loose-bottom or spring form cake tin with baking parchment.
• Put the butter in a small saucepan and measure the syrup directly into the pan. It helps to dip the measuring spoon in boiling water before each syrupy scoop to help it slide off the spoon. 
• Melt the butter and syrup over a low heat and turn the heat up to medium low. Bring the mixture to a boil then allow it to bubble for three minutes, stirring constantly but carefully as it will be very hot. Move the pan off the heat and set aside to cool a little.
• Measure the fruits and crushed biscuits into a large bowl.
• Pour over the melted butter and syrup mixture and stir well to coat everything.
• Press the mixture into the tin. Pushing down with a mixing spoon or cup to make sure it is nicely compressed and flat.
• Refrigerate for at least 4 hours.
• Serve in thin wedges or squares.

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