Tag Archives: BBQ

Malteser Refrigerator Cake

We had a massive family barbecue last weekend and I was in charge of desserts and sides, whilst my uncle was king of the grill. I can’t begin to describe how incredible his food always is – in fact he was the first person, other that my Nana, who I actually sat and watched cooking when I was a child. His ability to turn out a banquet for 5 in no time at all fascinates me to this day.

Anyway I put this together quickly after work one evening to serve alongside chocolate tarts, strawberry tarts, chocolate dipped marahmallows, strawberries and cherries and, of course, a mighty summer berry pavlova. I’m afraid it was a bit of a frantic day so I forgot to take a lot of the photos I mostly would to let me share the progress of my recipes, but not to worry, this one was done ahead! 

Whilst this type of baking isn’t really baking as there is no oven involved, I still think there’s a time and a place for a chocolatey slice, whether it’s for a charity baking sale, an extra to keep in the tin or just something messy to make with kids, traybakes will always be around. 

You will need:

100g salted butter

200g good quality milk chocolate, or a mix of milk and dark 

3 tbsp golden syrup 

225g digestive biscuits

225g maltesers 

200g milk or dark chocolate (for the topping) 

100g white chocolate, for drizzling. 

1. Line a traybake tin or rectangular baking tray with greaseproof paper.

2. Place the digestives in a freezer bag and bash up, making sure you don’t have huge lumps, but you need a variety of sizes of pieces, not just powder.

3. Find a glass bowl and saucepan which are the right size to allow the bowl to be suspended in the saucepan in a way that will allow you to hold a couple of inches of simmering water in  the saucepan without the bottom of the bowl sitting in the water. Break the first quantity of chocolate into the bowl along with the butter, which should be cubed. Set the hob to a low to medium heat and put the saucepan on the hob, with the bowl suspended over boiled water as described. Stir the chocolate, syrup and butter together as they gently melt then remove from the heat.

4. Meanwhile, carefully slice a few of the maltesers in half to decorate the top, but leaving most to be mixed in. 

5. Once the melted chocolate mixture has cooled a little, stir in the digestives then the maltesers – I find it’s better to make sure the chocolate isn’t hot enough to melt the malteser chocolate at this point.

6. Once mixed together, pour into a tray and spread evenly. Repeat the melting routine with the rest of the milk chocolate (melt only until just melted to ensure a shiny finish) and pour over the top. Place the malteser halves on the top to decorate.

7. Melt the white chocolateand drizzle over. Allow to cool completely then slice. 


Pulled Pork

There’s nothing quite like a slow roast on a Sunday afternoon. Especially a meltingly soft, sweet, smoky, spicy, versatile pulled pork shoulder. This has had a lot of bad press recently for being too trendy and a bit past it, but I have never before summoned the courage to try making my own. It was surprisingly simple and has given me one supper and three lunches so far, using a 640g shoulder joint (the biggest I could get). A really nice change from roast chicken salad! 


You will need:

1 pork shoulder 

3 tsp smoked paprika

Chunk of fresh ginger, grated

3 cloves of garlic, grated

1 tsp tomato purée 

2 tsp light muscovado sugar

150ml white balsamic vinegar

Pinch dried chilli flakes 

5 shallots, chopped 

1. Hold back 3 shallots and the pork and combine all the other ingredients together in a bowl. 

2. Line a deep roasting tin well with tin foil. Cover the pork joint with the marinade, cover with foil and leave to soak in for around half an hour.

3. Preheat the oven to 180C fan. Pour 300ml water into the tray and put the marinated pork in the oven for 30 minutes. Turn down to 160C and roast for 2 hours or so, basting every half an hour. If the tray bakes dry, add more water.   

4. Don’t worry that it looks a bit ropey, both when you put it in and when you take it out! The beauty is in the inside! Allow to cool for awhile on a dry sheet of foil and pour the juices into a bowl to settle, allowing you to skim the fat off the top. 

5. Chuck the rest of the chopped shallots in a frying pan with a little oil and fry on a low heat until soft and translucent. Tip in the rested juices and add in a good cup of water. Simmer until reduced and you’ll have a sweet, sticky, spicy BBQ sauce! It’s great on a roll or as a chutney with a salad.

6. Cut the fat off the pork and pull it apart with two forks – this is a bit labour intensive but it’s worth it! It’s easiest to shred the whole thing while it’s still warm. It’ll cease up once it’s been in the fridge. Be careful of any grizzle or fat though. 

Serve in a salad, on a roll, on a pizza or in pasta or noodles….whatever you choose!