GEE’S SUMMERDOWN MINT AND PISTACHIO CHOCOLATE FRIDGE CAKE MAKES 24 BARS Ingredients 300g dark chocolate (72% cocoa) roughly chopped 2 drops Summerdown peppermint oil 100g golden syrup 120g unsalted butter, cut into small cubes Pinch of salt 100g dried cranberries or cherries, soaked in 2 tbsp of rum for 30 minutes 170g digestive biscuits, roughly broken into small pieces 100g pistachios roughly chopped Method • Line a 28cm x 18cm baking tray with greaseproof paper. • Put the chocolate, peppermint oil, golden syrup, the butter and a pinch of salt in a large heatproof bowl over a saucepan of gently simmering water (without the bowl touching the water) and stir occasionally until the chocolate has melted and all is combined. • Stir the cranberries / cherries and their soaking liquid, the biscuits and about half of the pistachios into the chocolate mixture. Use the bigger bits of the nuts and keep the powdery bits for later. • Stir so that everything is covered in chocolate and pour into the prepared tray. Smooth out the surface and top with the remaining chopped pistachios. • Allow to cool slightly and then cover tightly with cling fil and pop in the fridge for two / three hours until set. Cut into the bars and you should get 24 small bars. Serve cold from the fridge. Top tip Make well ahead, cut up and keep in an airtight container in the fridge. Serve really cold and they will keep well in the fridge for a week and a month in the freezer if they last! I actually love serving them straight from the freezer.