Wednesday, 23 October 2013

Emma's Malteser Cake

This week is my last week in my current job so at the request of my colleagues, I have made them some  Malteser cake. This is a no-bake effort, and really easy - in fact, the recipe came from a former colleague, Emma, who made it for bake sales and was subsequently asked to share the recipe with its adoring fans. But since she left, I have picked up the baton for making this for every bake sale or any time someone requests it, really! So it is my leaving gift to my lovely team, who I will miss very much.

This cake is ideal for bake sales or for friends coming over for coffee and cake, as it's so easy and requires minimal effort (it takes maybe half an hour to prepare, then you just pop it into the fridge for an hour) but tastes great! It is certainly not for anyone on a health kick - you can practically see the calories dancing all over it - but it's a great sweet treat that always goes down a storm.

Malteser Cake


225g milk chocolate
110g butter (but I have just realised I accidentally made it with 225g butter tonight, and it tastes AMAZING!)
3 tbsps golden syrup
225g crushed digestive biscuits
225g Maltesers (plus a few extra to sprinkle on top)
100g white chocolate


Melt the milk chocolate, butter and syrup in a pan over a medium heat until the butter and chocolate have fully melted down. While this is melting, this is a good time to crush the digestives, if you keep an eye on the pan at the same time. Once the chocolate mixture is ready, add the crushed digestives and Maltesers and mix well until the chocolate layer on the Maltesers has melted into the mixture. Pour the whole lot onto a baking tray and smooth down with a spoon. Melt the white chocolate in the microwave by breaking it into chunks and microwaving on full power for blasts of 10 or 20 seconds at the time, checking it frequently to check it's not burning. Drizzle the white chocolate over the top of the Malteser layer in the tray. Finally, crush the remaining Maltesers and sprinkle them over the top. Put the cake in the fridge for at least an hour. You can leave it in over night, but beware, if you do, you'll need to take it out a couple of hours before you want to cut it, as it will be solid!

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