• Sarah Rainey

Sherry fridge cake

This ingenious recipe is an old family favourite of my friend Ailsa, who swears it's the best cake in the world. Having tasted it (and gorged far too much in one sitting), I'm inclined to agree.

Her instructions are two-fold: 1) Only Nice (as in the brand, not just nice ones) biscuits will do, and 2) Poke holes in the cake and keep feeding it sherry over a matter of days - a bit like a chocolately plum pudding. The biscuits just get spongier and more delicious as you do.

So here you go, published for the first time in all its glory.... I only hope I've done it justice!



Serves 6-8

Ingredients:

175g Nice biscuits

300g dark chocolate

75ml dry sherry

Method:

Grease and line small (1lb) loaf tin with greaseproof paper and butter.

Melt the chocolate by putting it in a heatproof bowl over a saucepan of boiling water, or putting it in the microwave for bursts of 20 seconds, stirring well between.

Pour the sherry into a shallow bowl.

Break the biscuits in half and dunk each half in the sherry. Arrange a layer in the tin, pour on a quarter of the melted chocolate, and then repeat.

You should have enough for four layers. Drizzle any remaining chocolate over the top and put the cake in the fridge for at least an hour to set.

Slice and serve in small pieces. It’ll keep well for up to a week in the fridge.


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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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