This triple-tested no-bake cake is a foolproof dessert for bakers of all skills. The easy dessert recipe has hints of ginger and brandy to add a sophisticated touch, making a slice that's perfect with afternoon tea or as a party dessert idea.
Cooking Notes: plus 30min soaking and at least 6hr chilling
Serving notes: Cuts into 12 chunky slices
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Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Ingredients
150g (5oz) organic dried apricots, chopped
150g (5oz) ready-to-eat prunes, chopped
3 large balls of stem ginger, drained and chopped
11⁄2 tbsp syrup from the jar of stem ginger
75g (3oz) golden syrup
125ml (4fl oz) brandy
A little oil to grease
350g (12oz) plain chocolate, broken into pieces
150g (5oz) unsalted butter
175g (6oz) digestive biscuits, crushed
Directions
Step 1
Put the apricots, prunes, stem ginger and syrup, golden syrup and brandy into a pan. Bring to the boil and simmer for 2-3min, then remove from the heat and leave the fruit to soak in the syrup for 30min. Lightly oil a tin that measures 18x18cm (7x7in), then line it with clingfilm, leaving enough hanging over the rim to wrap up the cake entirely.
Step 2
Meanwhile, put the chocolate and butter into a large bowl resting over a pan of just-boiled water, making sure the bowl doesn't touch the water. When both have melted, stir until mixed together.
Step 3
Add the biscuits and soaked fruit to the bowl and mix all the ingredients together. Spoon the cake mixture into the prepared tin, tapping it once or twice to allow the mixture to settle, then level the surface. Seal up in the clingfilm and chill for at least 6hr or overnight.
Step 4
To serve, turn cake on to a board and peel off the clingfilm. Cut into thick slices.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).