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Summer

Summer Berry Drizzle Loaf Cake

Summer Berry Drizzle Loaf Cake

 

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Healthier Wholemeal Spelt Strawberry Muffins

Healthier Wholemeal Spelt Strawberry Muffins

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Skillet Blackberry Apple Oat Crunch with Salted Macadamia

Skillet Blackberry Apple Oat Crunch with Salted Macadamia

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White Chocolate and Lemon Kladdkaka with Blueberries

White Chocolate and Lemon Kladdkaka with Blueberries

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Lighter Salmon Pasta Salad with Greek Yoghurt Dressing

Lighter Salmon Pasta Salad with Greek Yoghurt Dressing

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Simple Elderflower and Lime Drizzle Cake

Simple Elderflower and Lime Drizzle Cake

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Lemon Curd and Elderflower Cupcakes (with Lemon and Elderflower Curd Frosting)

Lemon Curd and Elderflower Cupcakes (with Lemon and Elderflower Curd Frosting)

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Simple and Quick Lemon and Elderflower Curd

Simple and Quick Lemon and Elderflower Curd

 

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Homemade Elderflower Cordial (Fläderblomssaft)

Homemade Elderflower Cordial (Fläderblomssaft)

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Spicy Greek Yoghurt Potato Salad (with Jalapeños)

Spicy Greek Yoghurt Potato Salad (with Jalapeños)

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The Spelt Kitchen

The Spelt Kitchen
Fridge cake (also known in some places as Tiffin) originates from Scotland. It looks similar to rocky road, but doesn't have any marshmallows. The great thing about fridge cake is that you can literally add whatever fillings you like.  INGREDIENTS  100g dark chocolate
300g milk chocolate
100g cookies (any kind - I used Ballerina which a double cookie with a filling)
100g Maltesers
30g salted pistachios
30g white chocolate  TOPPINGS  A couple of extra cookies and Maltesers to sprinkle over the top  DIRECTIONS  1. Melt the chocolate together. I used a Bain Marie, but you could use the microwave, if you prefer.
2. In a large bowl, chop up the cookies, half of the Maltesers (leave the rest whole), and the white chocolate. Add in the pistachios, and give it all a good stir.
3. Pour the chocolate into the bowl and stir until everything is evenly combined.
4. Prepare a medium-sized loaf tin with foil and pour the chocolate mixture in, smoothing to make it even. Sprinkle some cookies and Maltesers over the top, gently pushing them down so that they adhere to the chocolate.
5. Leave in the fridge for a couple of hours, and then slice with a sharp knife that has been run under the hot water tap beforehand.
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