Rocky road fridge cake

• dark chocolate↗300g 300g

  roughly chopped

• butter↗100g 100g
• golden syrup↗125g 125g
• vanilla bean paste↗2 tsp 2 tsp
• rich tea biscuits125g 125g

  broken into a mixture of small and large pieces

• popcorn30g 30g

  sweet and salty

• rice crispies50g 50g
• raisins↗150g 150g
• mini chocolate eggs25 25
• multicoloured sprinkles↗2 tsp 2 tsp

Step-by-step instructions

1. 1

   Line a 20 x 20cm tin with baking parchment. Melt the chocolate, butter and syrup in a heatproof bowl over a pan of just simmering water, stirring frequently until smooth, or use the microwave, stirring between 30 second blasts.

2. 2

   Remove the chocolate from the heat, then stir in the vanilla, biscuit rubble, popcorn, rice crispies and raisins. Mix well until everything is well coated in the chocolate. Transfer to the tin, packing it in and smoothing over the surface. Press the mini chocolate eggs into the top in rows of five (so that there's an egg for every one of 25 bites), then scatter over the sprinkles, also lightly pressing them in. Chill for at least 2 hours before cutting into 25 squares.