Preparation time: 20 minutes (plus two hours for setting)
When it comes to indulgent treats that your family will love, these chocolate fridge cakes are perfect and simple to prepare, too (blink and they’ll all be gone)
Melt the butter, both types of chocolate and the golden syrup in a bowl placed over a saucepan of boiling water. Make sure the bowl is not touching the water.
Once everything has melted, give the liquid a stir to blend it properly and then take off the heat and allow to cool slightly.
Put the biscuits in a sealable plastic food bag and smash them up in the bag using a rolling pin.
Add the raisins, cranberries, hazelnuts and Maltesers to the bag and shake to mix it up. Tip everything out into the bowl containing the chocolate.
Mix all the ingredients. Line a rectangular cake tin with cling film and tip everything into it, making sure you spread the mixture evenly, and place this into the fridge for around two hours until it has set.
Once the mixture is solid, pop the cake out of the tin and cut into squares.
This recipe is taken from Cook with Kids by Roy Kirby (£9.99, Absolute press). All royalties from this book go towards the Children’s Hospital School at Great Ormond Street.
Chop into 2cm squares for a real treat for your toddler
There is nothing cuter than seeing your little one smeared in crumbs, chocolate and icing after he’s launched himself – usually head first – into a slice of birthday cake. We’ve used a bit of artistic license and imagined what these babies are thinking in these pictures. Share your photos with us using the hashtag #MessyCakeFace to join our gallery
Tender chicken fillets in a crisp golden gluten-free coating, these nuggets are distinctly moreish. Baked in the oven, they’re healthier than your average nugget, too, and would be ideal as a light supper with a bowl of salad on the side
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