Eggcellent Easter Fridge Cake

A great and easy way to keep the kids entertained for an hour this Easter.  Guaranteed to disappear as quickly as they were made.

Easter Fridge Cake


Swiss Meringue:

  • 1 tsp of vanilla extract
  • 1 egg white
  • 3 tbsp of caster sugar

Fridge Cake:

  • 360g of milk chocolate (I used cadburys)
  • 2 tbsp of golden syrup
  • 40g of butter
  • 4 digestive biscuits
  • Pack of mini cream eggs
  • Mini eggs
  • Handful of maltesers


  1. Line a small baking tin with butter and baking parchment. I think mine’s 24 by 15cm.
  2. First, make the swiss meringue. In a bowl of a pan of simmering water add the egg white, caster sugar and vanilla extract. Whisk constantly until stiff white glossy peaks form. Once done, pop to one side.
  3. Now, melt your chocolate (broken into squares), butter and gold syrup in a bowl over your simmering water. Remove from the heat when the chocolate is smooth and glossy. If it gets clumpy, don’t fear, add a touch more butter and remove from heat.
  4. Crush you biscuits into the mixture and add the maltesers. In your baking tin arrange your mini cream eggs and scatter about your swiss meringue mix. Easter fridge cake
  5. Pour the mixture into the baking tin and smooth with a spatula. Poke in as many mini eggs as you see fit and place into the fridge to cool.
  6. After about an hour or two the mix should be set. Cut into fingers or squares and keep refrigerated if you, unlike myself, have will-power. Goey Easter Rocky Road