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Desserts

Chocolate Cheesecake with a Peanut Butter Cake Crust (and Salted Peanut Dulce de Leche Topping)

Chocolate Cheesecake with a Peanut Butter Cake Crust (and Salted Peanut Dulce de Leche Topping)

21 Shares

Kladdkaka Caramel Trifles (with Mars Bars)

Kladdkaka Caramel Trifles (with Mars Bars)

204 Shares

White Chocolate Truffle Cranberry Cheesecake (with a Ginger Crust)

White Chocolate Truffle Cranberry Cheesecake (with a Ginger Crust)

38 Shares

Oreo and White Chocolate Pie with Dark Chocolate Ganache

Oreo and White Chocolate Pie with Dark Chocolate Ganache

59 Shares

Honeycomb & White Chocolate No-Bake Cheesecake

Honeycomb & White Chocolate No-Bake Cheesecake

81 Shares

Homemade Jam Tarts (just like your mum used to make)

Homemade Jam Tarts (just like your mum used to make)

23 Shares

School Dinner Cornflake and Jam Tart (gluten free)

School Dinner Cornflake and Jam Tart (gluten free)

669 Shares

Spelt Chocolate Pie (with Homemade Caramel and Rolo Chocolate Ganache)

Spelt Chocolate Pie (with Homemade Caramel and Rolo Chocolate Ganache)

235 Shares

Skillet Blackberry Apple Oat Crunch with Salted Macadamia

Skillet Blackberry Apple Oat Crunch with Salted Macadamia

178 Shares

White Chocolate and Lemon Kladdkaka with Blueberries

White Chocolate and Lemon Kladdkaka with Blueberries

137 Shares

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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