Muddy fingers fridge cake

A chocolatey, fruity treat that’s so easy, the kids can help to make it
Makes: 12
Prep time: 20 mins
Cooking time: 5 mins
Total time: 25 mins
Skill level: Easy peasy


  • 100g (3½oz) unsalted butter
  • 2 level tbsp cocoa powder
  • 2 tbsp golden syrup
  • 2 x 150g packs Maryland cookies
  • 100g (3½oz) dried fruit and nuts (eg, 6 chopped ready-to-eat apricots, 6 glacé cherries and 2 tbsp toasted pine nuts)
  • 100g bar milk or plain chocolate
  • 18cm (7in) square shallow cake tin, lined or buttered


  1. Melt the butter in a pan, add the cocoa and golden syrup. When melted, bring to the boil for 1 min to cook the cocoa.
  2. Take the pan off the heat. Put the cookies in a poly bag and bash them with a rolling pin to crush them. Don’t be too energetic or the bag will split and crumbs fly everywhere! Snip the apricots and cherries into smaller pieces, using scissors with care. Stir the crumbs and fruit into the chocolatey sauce.
  3. Press mixture into the cake tin with a spoon and smooth the top.
  4. Melt the chocolate in a basin over a pan of hot water or in a microwave. Stir until smooth. Pour over the biscuit mixture in the tin and mark into swirls with a palette knife or a fork.
  5. Chill for an hour or more in the fridge until set firmly and cut in squares or bars. The fingers will keep in the fridge for up to 5 days.

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By: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.

Nutritional information per portion

fat 18.0g calories 275(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.