Sunday, February 7

**Not about being miserable**

It is a truth, locally acknowledged that I am rather a dab hand in the kitchen. If I had my way I'd bake and roast food all day, but then I wouldn't earn any money. I often borrow recipes from Gordon or Nigella, but very occasionally I compose my own, based on something I have tried and never found the recipe for. The recipe I am sharing with you in this post doesn't exist anywhere else online. I should know, I've searched for it often enough!

So there's a woman at the Alexandra Palace farmer's market that makes the most amazing fridge cake I have ever tasted. She calls it 'white chocolate slab cake' but, to the cake connoisseur, that is a very different thing indeed (an American brownie type cake, baked in a tray). See, she is not as good a baker as I, she hasn't done her homework. Despite her inability to correctly name her creations, I dream about this woman's fridge cake, and I actually drool. I needed the recipe. I had to have it. Obviously Ally Pally lady hasn't shared her recipe with me, it's the only thing that keeps me going to her stall, so I have devised my own (slightly better) recipe, and have rendered her useless! Hooray for ingenuity! Enjoy!

Gemma's White Chocolate Fridge Cake

300g good quality white chocolate, broken into pieces
175g unsalted butter, cut into cubes
4 tbsp golden syrup
150g digestive biscuits
150g dried apricots, cut into pieces
100g sultanas
50g mixed fruit peel

1. Line a 23cm square or 22 x 25cm tray with clingfilm or baking parchment. Place the white chocolate in a large heatproof bowl with the butter and syrup and allow to melt over a pan of barely simmering water for about 6-7 minutes, taking care not to let the bowl touch the water.

2. Meanwhile, break the biscuits into small pieces with a rolling pin. Stir all the remaining ingredients into the melted chocolate mixture until evenly coated. Pour into the prepared tray and level with the back of a spoon.

3. Chill in the fridge for 3-4 hours, or overnight. Cut into 16 squares using a large sharp knife dipped into hot water. The pieces will keep in the fridge for 3-4 days.

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