Malteser Fridge Cake

Whatever your preference when it comes to tea, whether you like it black, with a splash of milk, with three spoonfuls of sugar, or, as pale and weak as my mum used to have hers: “just wave the tea bag in the general area of the mug, that’ll be fine”; and whatever your preference when it comes to your choice of biscuit, be it a ginger nut, custard cream, Jammy dodger, or a choccy bourbon, there’s nothing nicer than a cup of tea with a biscuit ready for the dunking.

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Over the years there have been debates and experiments about which biscuit is best for dunking. What is the biscuit’s durability? How many dunks can it survive before it gives way and collapses into your cup of tea? You know, those all important life questions. I seem to recall that the hobnob is often nominated for the Best Dunker Award when these biscuit debates come about. But, for me, it’s always the humble digestive that I reach for when I get that tea and biscuit craving.

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As early as 1851, if not earlier, there are records of recipes for digestive biscuits, recipes about how to make that semi-sweet, malty biscuit that we’ve all come to know and love. Now, the digestive might not be the best dunker in the world, but it’s got many hidden talents. I’m aware that the title of this post is Malteser Fridge Cake, and I promise I haven’t forgotten about it, but I wanted to pay a quick homage to the digestive, it may be plain and simple in the biscuit world, but its comforting taste, and its multi-purpose makes it a firm favourite for me. Not only is it a great biscuit for tea time, but whizz it up and you’ve got a perfect cheesecake base, serve it with your Stilton and cheddar and you’ve got a great cracker for the cheeseboard, and mix it with melted butter and chocolate and you’ve got today’s fridge cake.

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The recipe for today’s blog entry is one of Nigella’s, and can be found here. This is another speedy recipe for a tasty treat that will always go down well and is great for me while I wait for the oven to get fixed!

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Blitz your digestive biscuits and add slightly bashed maltesers. In a bowl melt butter, chocolate and golden syrup together and then add this to the dry ingredients. Combine until everything is coated in the chocolate mix. Squish into a lined baking tray and pop in the fridge to start setting. Melt more chocolate and pour this over the tray bake. To make the white chocolate pattern, simply space out dollops of melted white chocolate in a row on top of the melted milk chocolate and drag a knife through the dollops. Pop the tray back in the fridge to set, a few hours should do and then cut into squares to serve.

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Festive Yuletide Choc

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Christmas without an oven is proving a trying time for me! Everywhere I look there are gorgeous recipes for mince pies, gingerbread men, Christmas pudding cheesecake, festive sausage rolls…the list goes on and on. I have had to resort to finding no-bake recipes so I can join in the Christmas-time cooking!

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On a recent buzzfeed post specifically for no-bake Christmas recipes I saw one for Christmasy chocolate bark.

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It’s such a simple, easy recipe and looks so tasty, festive and impressive – a steal of a recipe! Great for a quick treat or wrapped up in cellophane and tied with ribbon for a cute gift.

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It took no time and tastes so yummy! Hopefully my work colleagues will enjoy this end of term Christmas treat before we all head home for the holidays.

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Merry Christmas and a very Happy New Year!

Jess & Tom in Bruges…

This weekend Tom and I went on a mini-cruise to Bruges and St Peter’s Port with his family. I’ve never been on a cruise before and was pretty excited to see what it was like. I don’t think you can go wrong with a holiday where they serve afternoon tea every day! It was really nice to get to dress up in black tie for the posh dinner on board as well, everyone looked so glam and lobster was on the menu – just wonderful! The weather was amazing and it was a really relaxing mini-break, I think I would definitely go on a short cruise again.

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If you love chocolate you have to go to Bruges, there are so many gorgeous chocolatiers and I couldn’t stop taking photos of all the different truffles and pralines!

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Also, it turns out that chips with mayonnaise is classically Belgian – I love this country more and more!

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Chewy, gooey, choc-chip cookies

While looking through my baking drawer this afternoon I discovered I had a full packet of chocolate chips just sitting there, which was perfect as I suddenly had a craving to bake some chocolate chip cookies!

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Usually I use caster sugar when making cookies or biscuits but I only had a small amount so I also added dark soft sugar to the butter – turns out this makes the cookies extra rich and gooey! I was a bit of a lazy baker this afternoon, I didn’t really measure any of the ingredients just judged by sight the amounts and although I think I used slightly too much butter they’ve turned out pretty well! Tom was very appreciative of them anyway and he’s not often a cookie-kind-of person!

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