Fig and Cranberry Refrigerator Cake
4 hours 15 minutes
This refrigerator cake is a modern twist on the old-fashioned hedgehog slice. I have used dried figs and cranberries making it perfect for serving or giving away as a gift at Christmas time.
2 people made this
Ingredients
Serves: 12
- 185g malt cookies, chopped
- 100g semi-dried figs, finely diced
- 100g dried cranberries
- 1/3 cup pistachio kernels, toasted
- 125g dark chocolate, chopped
- 75g butter, chopped
- 1/2 cup (125ml) condensed milk
Directions
Preparation:10min ›
Cook:5min ›
Extra time:4hours chilling ›
Ready in:4hours15min
- Line the base and two long sides of a 6cm deep, 19cm x 9cm (base measurement) loaf pan with baking paper, extending 5cm over the sides. Combine the cookies, dried fruit and pistachios in a large bowl.
- Combine the chocolate, butter and condensed milk in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until smooth. Pour the chocolate mixture into the cookie mixture. Stir well to combine.
- Spoon the mixture into prepared pan, pressing down firmly. Smooth surface with a spatula. Cover and refrigerate for 4 hours or until set.
- Using overhanging baking paper, lift the cake from the pan. Remove paper. Serve cut into slices.
TIPS:
Malt cookies can be replaced with shortbread or ginger flavoured cookies. Store refrigerator cake in an airtight container in the refrigerator for up to 1 week.
