No Bake S’mores Cake
I spent many a summer in America, eating smores around a campfire. This recipe brings make such brilliant memories for me.
3tbs golden syrup
1 packet of digestive biscuits
1 jar Marshmallow Fluff
80g milk chocolate chips
1) Line a shallow 20cm round tin with cling film.
2) Melt your butter in a pan on the hob.
3) Whilst it is melting, put 12 digestives in a sandwich bag and give them a good beating, so they are nice and crushed! (Big chunks of digestives are allowed, so don’t worry if you are not feeling aggressive!)
4) Once the butter has melted, take the pan off the heat and add the syrup and the crushed biscuits.
5) Stir well and transfer the mixture to your cling film lined tin.
6) Using the back of a spoon, make sure the mixture evenly covers the entire tin. Once you are happy it does, cover the tin with cling film and leave it on the side for half an hour to cool, before transferring to the fridge for at least an hour.
7) When you have removed the tin from the fridge, uncover it and spoon the fluff onto the top. Use two spoons (this is sticky stuff) and make sure that you pile the fluff into the middle of your cake and use your spoons or a palette knife to spread the marshmallow outwards.
8) Crush 2 more digestives (just use your hands this time) and sprinkle the crumbs over the cake.
9) Once in the sprinkling mood, sprinkle the chocolate chips over the top of the cake and gently push them down into the fluff (otherwise they will just fall off!)
10) Cover the cake with cling film and return to the fridge for at least an hour (you could make this the night before you need it).
11) When you are ready to serve, gently lift the cake out of the tin – still in the cling film. Keeping your serving plate close by, gently peel the cling film off. Do not worry, the fluff is very soft still and some will come away on the cling film!
12) Transfer the cake to your cake plate and serve in slices!