I love having friends over for (as Worzel gummidge would say) ‘a cup of tea and a slice of cake’. But why be boring when you can be totally crazy AND at the same time not even turn the oven on! Today I made my usual chocolate tiffin refrigerator cake but added to my regular recipe some bashed up pieces of Cruncie Bar and Malteasers. I looked at the back of the cupboard, which usually houses tins of anchovies which are out of date, and found these chocolatey delights so had to use them!

Tonight I enjoyed a slice (or two) with a cup of (don’t judge me on my recepticle of choice) champagne! YUM!

Here’s ho to make these delicious rocky road to waistline disasters!

Crunchie Bar and Malteser Rocky Road Refrigerator Tiffin Cake

Ingredients:

Three quarers of a large packet of Digestive biscuits (bashed and smashed), 1 large bar of Bounville Chocolate (has to be Bournville), 2 Tbs of coco powder, half a pack of salted butter, a handful of mini marshmallows, 2 Crunchie Bars (chopped), a handful of Maltesers (cut in half) and a big glug of Golden Syrup.

Method:

Line a small dish with cellophane. Melt the butter and add the crushed biscuits and golden syrup. Stir until combined and then mix in the coco powder. Take off the heat and mix in the marshmallows, Crunchie pieces and Maltesers. Pat down inside the lined dish. Melt the Bournville and spread over the top before decorating with whole Maltesers. Place in the fridge for one hour before turning out and cutting into squares.

Serve with:

Champagne if you’re over 18 pr tea if you’re not! Why not?!

Give to (without Champagne if they’re kids obvs):

Everyone! And they’ll love you for it!

I’m such a fan of baking which doesn’t even have to be baked. And champagne of course!

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