I do love a traybake. You may have noticed that I have more recipes for chocolate brownies on this blog than perhaps is strictly necessary. But I haven’t really indulged my love of a traybake with other recipes. That is about to change. You can look forward to such joys as the Malteser Traybake, various variations on a flapjack and a frangipane bakewell style thing. But for today you have the utter delight that is Sue Lawrence’s Lemony Fridge Cake. Checking her book I see that she calls it Lemon Fudge Cake. Whatever you call it, its a great and super easy recipe; and the perfect go-to recipe if you have a spare packet of digestives and a can of condensed milk in the cupboard, and a lemon or two to use up.
For those who don’t know Sue Lawrence, do yourself a favour and seek her out, or at least her writing. Her books are very readable – both well researched and well-written. And I’ve tried many of her recipes over the years and not one has ever failed. That’s some good cookery writing. This recipe is taken from her Book of Baking (although for some reason I’ve re-written the instructions).
If you’re looking for instant results, this isn’t the recipe for you – but it needs no actual baking, and is simplicity itself.
Lemony Fudge Cake
- 150g / 5 1/2 oz / 1 1/2 sticks unsalted butter
- 200g / 7 oz condensed milk (half a regular can)
- 400g / 14 oz digestive biscuits
- 100g / 3 1/2 oz / 2/3 cup desiccated coconut
- 300g / 10 1/2 oz / 2 1/3 cups icing sugar
- juice of 1 large juicy lemon
- Line a 23cm x 33cm / 9 x 13in Swiss roll tin
- If you have a microwave, put the butter in a large bowl and melt it in the microwave. If you don’t do it in a large pan over a gentle heat
- While the butter is melting, smash the digestives till they are mostly breadcrumb-like. A few larger lumps are fine. I do this by putting the biscuits into a high-sided bowl and bashing it with the rounded end of a basic rolling pin.
- Pour the condensed milk in with the melted butter and mix them together.
- Add the crushed biscuits and coconut and mix well together
- Pour into the prepared tin and press down. Chill in a fridge for a couple of hours
- Mix the sifted icing sugar with the lemon juice and carefully spread this over the biscuit base. Use a palette knife to spread it so it covers the whole base. Chill again.
- Cut into bars. You should be able to get 24 bars in total.
If you want to see other recipes you’ll find them all listed here.