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

    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

    Preparation:10min  ›  Cook:5min  ›  Extra time:4hours chilling  ›  Ready in:4hours15min 

    1. 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.
    2. 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.
    3. Spoon the mixture into prepared pan, pressing down firmly. Smooth surface with a spatula. Cover and refrigerate for 4 hours or until set.
    4. Using overhanging baking paper, lift the cake from the pan. Remove paper. Serve cut into slices.


    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)