No Bake Crunch Cake

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

I used to make this absurdly simple cake over my single gas-ring when I was at university, and leave it to chill on my window-ledge overnight. It got me through a lot of late-night revision crises, and it’s a great way to use up broken biscuits.


  • 150 g butter
  • 3 tbsp golden syrup
  • 1 tbsp black treacle
  • 200 g dark chocolate (70 per cent cocoa)
  • 150 g mixed dried sultanas or raisins
  • 75 g glace cherries
  • 75 g dried apricots
  • 150 g mixed nuts and seeds, chopped
  • 1 x 250 g packet digestive biscuits
  • unrefined icing sugar for dusting


    Line a square 23cm low-sided baking tin with baking parchment.

    Carefully melt the butter, golden syrup, black treacle and chocolate in a saucepan over a low heat.

    Place the sultanas or raisins, glace cherries, apricots, nuts and seeds in a bowl.

    Roughly crush the digestive biscuits (the best way is to place them in a strong plastic bag and break them up with a rolling pin) and add to the fruits in the bowl. Pour in the melted butter mix, stir, and transfer to the prepared tin. Smooth out and leave to set in the fridge for 2 hours.

    Dust with icing sugar and then cut into fingers with a sharp knife.