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 have available. You can make it dairy or parev – depending on the cookies you use and whether you include butter or a dairy-free spread.

NOTE: You can replace the date and almond no-chometz biscuit with 175g of any kosher for Pesach biscuits.

Method:

• If you are are using Pesach cookies, pulse crumbs in a food processor so they are a mixture of small chunks and rubbly crumbs. Or you can put them in a ziplock bag and bash with a rolling pin. 
• If you are making the date-based biscuit, heat the oven to 180°C and line a baking sheet with baking parchment.
• Blitz the ground almonds with the dates until they start to stick together.
• Tip them onto 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…

@victoriaprever