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JUNE 18, 2013
Recipe by Chef Laura Fu

Jumping on the royal wedding bandwagon, I was tasked with making the royal wedding fridge cake for a tea party.
Having lived in England for a brief period of time, I am ashamed to say that I had no idea what the cake was supposed to be like; texture, taste etc. Online research also did not indicate whether it was supposed to be extra sweet, crunchy, etc.

So, I winged it, envisioning a chewy fudge with a slightly crunchy inside, the sweet more coming from raisins. Some of the recipes called for nuts, but I omitted it since I'm not particularly a fan.


Makes 1 Cake
Line an 8" square pan with cling wrap.
Soak the raisins in hot water for about 20 minutes, then drain the liquid off.
Place the biscuits in a large gallon zip lock bag, seal it, and bash it with a rolling pin, leaving some quarter sized pieces (do this step manually, and don't use a food processor).

Combine the condensed milk, cream and corn syrup in a saucepan and bring to a boil.
Chop the butter up into smaller pieces and place it in a bowl with the chocolate chips.
Pour the hot cream mixture over the chocolate, and stir until well combined.
Leave the chocolate mixture to cool until room temperature.
Combine the crushed biscuits, raisins and chocolate mixture until everything is well coated with chocolate.

Pour in the pan, level the top and freeze for about 2-3 hours, or until firm.
Slice with a sharp knife to serve.


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