My daughter first experimented with this recipe while skiing…. so why am I writing a post about it in July? It’s because there are two versions – the winter version, which is excellent, uses dried cranberries – the summer version, which is even better, uses fresh raspberries, currently at their best. It’s quick, easy, and looks amazing.
Recipe for raspberry honeycomb cake
Makes about 20
- 250g/8 oz packet of digestive biscuits
- 2 tbsp golden caster sugar
- 2 x100g/7 oz bars of Montezuma’s sea dog chocolate, or any 70% plus dark chocolate
- 100g/3½ oz milk chocolate
- 120g/4 oz unsalted butter – half a pack
- 2 Cadbury’s Crunchy bars (aka Violet crumble in the US), or 80g/3 oz honeycomb
- 200g/7 oz fresh raspberries – or you can use dried cranberries
- Crush the biscuits in a freezer bag with a rolling pin and mix with the sugar in a big mixing bowl.
- Melt the sea dog with most of the butter (save some for greasing the baking tin) in a bain marie and add the biscuits, sugar and half the broken up Crunchies.
- Line a baking tin with greaseproof paper and grease with the remaining butter – pour in the biscuit mixture and leave to set in the fridge.
- In the same bain marie melt the milk chocolate and then spread it over the base.
- Dot the raspberries into the melted chocolate, and sprinkle over the other half of the broken up Crunchies.
- Put back in the fridge for a day or so – keeps for nearly a week, but best served at room temperature.
25 years ago today The Three Tenors first performed together. Enjoy this anniversary recording while you stir up this chocolate and red fruit confection.