It seems impossible to buy flour at the moment but I was determined to make a ‘cake’ of sorts today with whatever ingredients we happened to have. This can be adapted to use any kind of dried or preserved fruit, biscuits or chocolate – anything you have in the cupboard. When I was younger my gran used to make incredibly sweet fridge cakes with glacier cherries and I saw a picture of her this morning and knew exactly what I should make.
- 1 jar stem ginger in syrup (120g drained weight)
- 50g sultanas
- 250g dark chocolate
- 125g vegan butter, plus extra for the tin
- 3 tbsp golden syrup
- 1 packet hobnob biscuits
- Toasted flaked almonds to decorate
- Drain the stem ginger and chop into small pieces. Place in a bowl with the sultanas.
- Combine the chocolate, butter and golden syrup in a microwavable bowl. Microwave until everything has melted, but be careful not to burn the chocolate by stirring every 30 seconds.
- Crush the biscuits by hand or with the end of a rolling pin. The size of the biscuit pieces is a matter of personal preference, I left mine quite chunky.
- In a mixing bowl big enough to hold all of the ingredients mix the biscuit, fruit, ginger and chocolate mix together until everything is coated in chocolate.
- Grease a circular cake tin or small shallow quiche dish. Pour the mixture into the tin and press down with a spatula. Refrigerate for 5 hours or overnight.
- Slice and enjoy with a cup of tea within the confines of your home (if you are reading during quarantine, otherwise for the love of god go outside and share with friends).
Zero waste tip
Reserve the stem ginger syrup, keep in the fridge and drizzle over lemon cake or into a gin and tonic!