INGREDIENTS
Vegan Fridge Cake
- 5oz/125g McVitie’s Rich Tea Biscuits
- 1 ½ oz/40g dairy free spread
- 11oz/300g vegan chocolate
- ½ tsp/2.5ml sp ground cinnamon
- 2oz/50g raisins
- 2oz/50g shelled pecan nuts
METHOD
- Line a 2lb/900g loaf tin with baking parchment. Put the dairy free spread and chocolate into a heatproof bowl and set over a pan of simmering water, warm gently over a low heat until melted.
- Meanwhile break each McVitie’s Rich Tea Biscuit into approximately 8 pieces. Take the chocolate off the heat, stir in the biscuits, cinnamon, raisins and half of the pecan nuts. Spoon mixture into the prepared tin and press down well. Arrange remaining pecans on top.
- Cool then chill for 2 hours. Serve cut into slices.