After a twenty year absence I just rediscovered refrigerator cake. Yum to the power of tasty. If I wasn’t already married I’d have it at my wedding.

Rediscovered after 20 years? Where did you leave it…And how did it taste?

are we talking Peaslake Village Stores fridge cake, the one that suffered a brief absence when “Maureen” (one assumes the chief-fridge-cake-makerer) was away on a coach holiday?

fridge cake (or tiffin as we call it) ROCKS 8)

Can someone post up a recipe. I could go an see Maureen in Peaslake but I ma abit busy right now!

what on earth is ‘refrigerator cake’
sounds a little too much like ‘urinal cake’ to me.

AKA chocolate stodge cake, with some crunchy bits & cherries (if you’re weird like that)!

This thread needs pics. I’ve never heard of it but i am sure is delish.

Chocolate Tiffin

4 oz butter or margarine
1 tablespoon sugar
2 tablespoons drinking chocolate
1 tablespoon golden syrup
2 tablespoons raisins
8oz Rich Tea or plain biscuits
5oz Bournville or good quality milk chocolate

Melt the butter and sugar with the syrup in a large pan. Add the
raisins and drinking chocolate and bring to the boil. Allow to
bubble gently for two to three minutes to thicken a little. Meanwhile,
crush the biscuits with a rolling pin. Alternatively, you can grind
them in a food processor to give crumbs, depending on whether you
prefer a smooth or chunky effect. Don’t leave the biscuit pieces
too large, however, or the finished slab will tend to break up when
cut. Mix the crumbs well into the melted mixture, coating thoroughly,
press into a lined 7ins by 11ins shallow Swiss roll tin and level
out, pushing down the mixture well. Melt the chocolate carefully
and spread over the top. Leave to set in a cool place then cut into
15 or 24 pieces with a sharp knife.

Nice!!! 😀

Ah, ‘no bake cake’ as we call it.