Good enough to eat and eat and eat: Baking on a too hot day!

So just over a week ago on one of the hottest days of the year my nearly 3 year old son Alexander insisted on cake making. I tried a number of different suggestions of other things we might do painting, racing cars, the paddling pool in the garden etc but no all he wanted to do was make cakes!! As there was no way that I was putting the oven on I decided on refrigerator cake. Having just treated myself to Jo Wheatley's "A Passion for Baking" (only £5 at Sainsburys - a bargain!) I had a look through and fond just the thing. The recipe is below:

White Chocolate Tiffin

250g digestive biscuits
60g desiccated coconut
60g glacé cherries, washed dried and halved
125g unsalted butter
2 tbsp golden syrup
2 tbsp malted drink powder (E.g. Horlicks or Ovaltine)
1 tbsp caster sugar
500g white chocolate

The recipe suggests a 30 x 23 cm baking tin with a depth of about 4cm, although mine was slightly larger.

1. Lightly grease the tin and line with a sheet of parchment (I didn't grease mine but just used baking parchment)

2. Tip the digestive biscuits into a freezer bag and, using a rolling pin, crush them into smallish, random-sized pieces and tip into a bowl. (Alexander took the biscuit crushing very seriously!!). Add the coconut and cherries.

3. Tip the butter, syrup, malted drink powder and sugar into a small saucepan. Place over a low heat and stir until the butter has melted and the mixture is thoroughly combined. Pour into the bowl with the crushed biscuits and stir until evenly coated.

4. Spoon the mixture into the prepared tin and press into an even layer. Leave until completely cold (I put the tin in the fridge as it was such a hot day!)

5. Break the white chocolate into chunks and melt in a heatproof bowl. (I did this using 30 second bursts on 50% power in the microwave, but you could melt it over a pan of simmering water). Stir until smooth, spread over the tiffin base and leave until set completely. (Again I did this in the fridge).