Fridge cake is perfect with a cuppa but also a great dessert when no one wants a heavy pudding. It’s very versatile and a great way of using up left-over dried fruits, nuts and biscuits. You may have some unused Pesach baking ingredients, so replace the cashews or cranberries here with whichever nuts and dried fruits you do have. And you can replace the no-chometz biscuit with 175g of any Passover biscuits you want to use up — should you have any!

• Heat the oven to 180°C. Line a baking sheet with baking parchment.
• Blitz the ground almonds with the dates until they start to stick together. Tip them on to the lined baking sheet and press them down into a layer about 1cm thick. Bake for 15 minutes or until it’s golden brown. Leave to cool. Once cool, break it into lumps.
• Line a 20cm square tin with baking parchment. Melt the chocolate with the margarine until smooth and then stir in the nuts, cranberries and chopped-up macaroons and “biscuit” pieces.
• Press into the lined tin and refrigerate for a minimum of 2 hours until set, then cut into squares or any shape you like. Or just cram it in your mouth...