Easter treats here we come!

I realise it seems like a long way off but if I'm going to give you any ideas for treats I have to get them to you in time for you to shop!

There are heaps of “fridge cakes” out there – I've got several that I use all the time but it's good to try something different.

Chocolate Fridge Cake

150g ginger biscuits

100g milk chocolate

100g plain chocolate

100g golden syrup

75g unsalted butter

75g dried apricots, chopped

50g raisins

50g pecans, finely chopped

25g Rice Krispies

Line a 20x20cm shallow tin with clingfilm enough so that it overhangs the sides (or a foil tray without the clingfilm).

Crush the biscuits into rubble, not fine crumb – I use a food bag, clipped and roll gently with a rolling pin.

Melt the two chocolates, syrup and butter in a heatproof bowl over a pan of simmering water, stirring occasionally. As usual, make sure the bottom of the bowl doesn't come into contact with the water.

Mix the biscuits, apricots, raisins, pecans and Rice Krispies and then stir into the melted chocolate mixture. Tip it into your tin or tray and level as best you can.

Leave to cool and then place in the fridge for 2 hours to set. Turn out, peeling off the clingfilm if you've used it – if using a foil tray you can peel the tray away from the cake and it ready to cut into 12 squares or smaller “pop in the mouth” pieces if you prefer.

I added an additional 50g of chopped pistachios in the cake shown and used cranberries instead of raisins. The world is your lobster – use digestives or hobnobs, use cranberries or pistachios. This will keep for up to 2 weeks in the fridge.

Yes – I am kidding!

For those out there like me, who absolutely loath ginger in sweet dishes, I have to concede that this “cake” passed with flying colours – even I enjoyed it.

The class were delighted – they went home with bags of bite sized bits of “cake” and an individual foil dish of cake too, ready to pop into the fridge to set.