It’s not fudge and it’s not cake, but it’s delicious. Fudgecake is a British no bake chocolatey treat that is experiencing a resurgence because it’s a favorite of Prince William. In fact, it was fashioned into a grooms’s cake for his wedding. It’s rich – so a little piece is all you need. What a great gift idea for the chocoholic in your life.
It’s made with two very British ingredients – digestive biscuits and golden syrup. Digestive biscuits, often made by McVities, are a wheat based cookie. I like them because they are not too sweet – perfect with a cup of tea. They are available plain and chocolate covered. Lyle’s Golden Syrup is an amber sugar syrup, similar to honey. My mom loves to add a spoonful to her cream of wheat in the winter. Don’t let these “unusual” ingredients deter you from trying this recipe. Many grocery stores now have a British shelf, so you might find them there. Cost Plus World Market is also a good source. If you can’t find the syrup, feel free to substitute honey.
British Fudgecake (makes an 8×8 pan)
- 10 digestive biscuits (cookies)
- 1 1/2 Tblsp unsalted butter
- 1 – 11.5 bag milk chocolate chips
- 1 Tblsp golden syrup
- 1/4 tsp vanilla
- Line the bottom and sides of a 8×8 inch pan with wax paper.
- Put the cookies into a large plastic bag. Seal the bag and crush the cookies using a rolling pin. Do not crush into a powder, leave some small pieces.
- Place the butter and 1/2 the chocolate chips in a medium bowl and melt in the microwave, in 20 second increments, stirring after each session.
- Add the syrup and vanilla and stir until blended.
- Add the biscuit pieces and stir to blend.
- Pat the mixture into the pan and refrigerate to set.
- Melt the remaining chocolate chips and spread over the cooled biscuit mixture.
- Return the pan to the refrigerator to set.
- Remove the fudgecake from the pan and cut into small pieces.