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Ginger and pistachio fridge cake
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Prep Time:
265 minutes
Cook Time:
5 minutes
Total Time:
270 minutes
No-bake Christmas treat, ready ahead, ideal for post-dinner enjoyment.
Ingredients:
  • 250g gingernut biscuits, chopped into 2cm pieces
  • 82.50 ml pecans, toasted, chopped
  • 62.50 ml pistachio kernels, toasted, chopped
  • 82.50 ml dried cranberries, chopped
  • 82.50 ml dried soft and juicy figs, chopped
  • 40.00 ml glace ginger, finely chopped
  • 150g dark chocolate, chopped
  • 80g butter, chopped
  • 161.25 gm sweetened condensed milk
  • 1 tsp orange rind, finely grated
  • 47.50 gm Milk Chocolate Melts
Instructions:
  • Prepare a loaf pan by greasing it and lining the base and sides with baking paper, leaving an overhang of 5cm. Mix biscuits, pecans, pistachios, cranberries, figs, and ginger in a large bowl.
  • In a medium saucepan, melt dark chocolate, butter, and condensed milk over low heat, stirring occasionally for 2 to 3 minutes until smooth. Mix in the rind and then add to the biscuit mixture. Stir until fully combined.
  • Transfer the mixture into the prepared pan and smooth the surface using a spatula. Place a sheet of plastic wrap directly on top of the mixture and refrigerate for 4 hours or until it is fully set.
  • Melt chocolate melts in a microwave-safe bowl on HIGH (100%) for 1 minute, stirring halfway through, until smooth.
  • Carefully lift the cake from the pan using baking paper and transfer it to a board. Remove the paper. Generously drizzle the top with melted chocolate. Chill in the refrigerator for 10 minutes or until the chocolate is set. Slice and serve as desired.

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