I need to take a trip to the library to return some books, including The Hummingbird Bakery Cookbook. I tried a couple of recipes from it, both of which worked well, including this fridge cake, which I scaled down to fit my white ceramic tray (and avoid ending up with too much sweet stuff to eat).

200g unsalted butter

100ml golden syrup

50g cocoa powder

400g digestive biscuits

100g raisins

2 sheets greaseproof paper

The butter, golden sugar and cocoa powder are melted in a pan. Meanwhile, the biscuits are crumbled into a bowl and combined with the raisins. Pour on the chocolate sauce, mix well and press into a baking tray, lined with greaseproof paper. Cover with another sheet of greaseproof paper and weigh down with jars and tins. Once cool, put in the fridge for at least a couple of hours or preferably overnight before slicing and serving.