- Line a baking tin (roughly 20cm/ 8in in size) with cling film, leaving some hanging over the sides.
- Put the biscuits into a plastic bag then hit until broken into pieces (I use a tin of beans!)
- Place a heatproof bowl over a saucepan of simmering water and melt the butter, syrup and chocolate.
- Stir until all melted then remove bowl from the heat.
- Mix in the biscuit pieces, raisins and marshmallows.
- Spoon the cake mix into the lined tin, pressing the top down well with the back of the spoon.
- Leave until cool, then transfer to the fridge to set (1 or 2 hours).
- To serve, put a large plate over the tin, turn upside down, and remove the tin and cling film.
- Cut into 24 small squares. Delicious!
Serve this intensely rich and indulgent chocolate fridge cake as a sophisticated teatime treat
What you'll need
250g/8oz digestive biscuits
100g/3½oz unsalted butter
150g/5oz golden syrup
300g/10oz milk or dark chocolate
100g/ 3½oz baby marshmallows (or use big ones and cut them up)