No-bake freezer-cake
'Over 92% of households in the UK have a freezer, but most people don’t know how to use them properly,' says Justine Pattison.
'My no-bake freezer-cake uses up all those chocolates that I seem to have hanging around after Christmas. They’re usually leftover from a massive tin that’s been picked at until all my favourites are gone.
'You really can chuck anything chocolatey into the mix and you’ll end up with a wonderfully, surprising biscuit cake, where every square tastes deliciously different. I guess it’s the Russian roulette of biscuit cakes, as you never know quite what you’re getting.
'I make it with a simple mixture of melted chocolate, butter and condensed milk, which give it a luscious fudge-like texture but does make it gloriously – and messily - sticky. That’s where the freezer comes in so handy. Once cut and carefully packed away in well-sealed containers, the freezer-cake will keep for at least 3 months (although its always eaten up well before that in my house). It can be eaten straight from the freezer before it’s had a chance to soften too much, but It’s also perfectly good once thawed and oozy - although you might want to serve it on a plate with a fork...'
Makes 16-25 squares
Put the chocolate and butter in a medium saucepan and melt over a very low heat, stirring until smooth.
Remove from the hob and stir in the condensed milk until well combined. Pour into a large mixing bowl and leave to cool for at least 20 minutes (this will stop the chocolates melting when they’re added).
Break the biscuits into small chunks and drop onto the chocolate mixture. Unwrap the chocolates, if necessary, and add to the bowl. Use a large spoon to mix.
Pour or spoon into a 20cm square cake tin lined with non-stick baking paper and spread right to the corners. Cover with cling film and pop into the freezer for 1-2 hours or until very firm.
Turn out onto a board, remove the lining paper, and cut into small squares – remember it’s very rich.
Serve what you think you’ll need and pop the rest into sealed containers, interleaving with non-stick baking paper. Return to the freezer and eat within about 3 months.
Freeze: 120 Delicious Recipes and Fantastic New Ways to Use Your Freezer and Make Life Just That Bit Easier by Justine Pattison (W&N £16.99)
'My no-bake freezer-cake uses up all those chocolates that I seem to have hanging around after Christmas. They’re usually leftover from a massive tin that’s been picked at until all my favourites are gone.
'You really can chuck anything chocolatey into the mix and you’ll end up with a wonderfully, surprising biscuit cake, where every square tastes deliciously different. I guess it’s the Russian roulette of biscuit cakes, as you never know quite what you’re getting.
'I make it with a simple mixture of melted chocolate, butter and condensed milk, which give it a luscious fudge-like texture but does make it gloriously – and messily - sticky. That’s where the freezer comes in so handy. Once cut and carefully packed away in well-sealed containers, the freezer-cake will keep for at least 3 months (although its always eaten up well before that in my house). It can be eaten straight from the freezer before it’s had a chance to soften too much, but It’s also perfectly good once thawed and oozy - although you might want to serve it on a plate with a fork...'
Makes 16-25 squares
- 200g bar plain dark chocolate, broken into squares
- 100g butter
- 397g can condensed milk
- 200g digestive biscuits (about 14)
- 300g assorted chocolates, such as Rose’s, Quality Street, Milk Tray etc.
Put the chocolate and butter in a medium saucepan and melt over a very low heat, stirring until smooth.
Remove from the hob and stir in the condensed milk until well combined. Pour into a large mixing bowl and leave to cool for at least 20 minutes (this will stop the chocolates melting when they’re added).
Break the biscuits into small chunks and drop onto the chocolate mixture. Unwrap the chocolates, if necessary, and add to the bowl. Use a large spoon to mix.
Pour or spoon into a 20cm square cake tin lined with non-stick baking paper and spread right to the corners. Cover with cling film and pop into the freezer for 1-2 hours or until very firm.
Turn out onto a board, remove the lining paper, and cut into small squares – remember it’s very rich.
Serve what you think you’ll need and pop the rest into sealed containers, interleaving with non-stick baking paper. Return to the freezer and eat within about 3 months.
Freeze: 120 Delicious Recipes and Fantastic New Ways to Use Your Freezer and Make Life Just That Bit Easier by Justine Pattison (W&N £16.99)