For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week.
Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty (hint hint Her.ie girls!), this is where to come.
This week, it’s Chocolate Fridge Cake Bars courtesy of the
Hummingbird Bakery Cookbook…
Ingredients:
- 400g unsalted butter
- 200ml golden syrup
- 100g cocoa powder
- 800g digestive biscuits, broken into small chunks
- 200g raisins
- 33 x 23 x 5-cm baking tray, lined with greaseproof paper
Method:
1. Put the butter, golden syrup and cocoa powder in a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.
2. Put the biscuit chunks and raisins in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the biscuits and raisins are evenly dispersed.
3. Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it. Cover with a sheet of greaseproof paper, then a tray covered in jam jars or tins to apply pressure on the cake and compress it even more.
4. Leave to cool completely, then refrigerate for a couple of hours, or overnight if possible.
This recipe is taken from The Hummingbird Bakery Cookbook. Photo: Peter Cassidy/Ryland Peters & Small. 
