Right. 5 ingredients or less. Tempting to go for the bog standard omelette – egg, milk, salt, pepper plus single filling of your choice (I’m rather partial to smoked bacon or a really strong cheddar). But that would be far too easy. Instead I give you the birthday breakfast of champions.
Every birthday, be it kid or adult, in this house gets Fridge Cake for breakfast. It can be decorated or not, candles optional. The important thing is to make it the night before.
You will need…
- Orange juice, some.
- Dark chocolate digestives, 1 pack. Bash most of the biscuits into large crumbs, you want a mix of fine bits and big bits. The remaining two or three can be eaten, given to the kids as bribes, whatever. Or you can buy 2 packs, use one completely in the recipe and enjoy the other with a big mug of tea!
- Mint chocolate – Green & Blacks is alright but you’ve got to freeze it first otherwise the mint fondant mucks up the grater. 3 or 4 bars, finely grated.
- Double cream (big pot), whipped.
- 2 tins of Nestle tinned caramel. You can boil tins of sweetened condensed milk for a few hours, but this way is easier. Whip this up as well (do the cream first otherwise the caramel on the beaters fouls things up).
- Make a layer of bashed-up biscuits in the base of a large serving dish, about 1cm deep. Drizzle over some orange juice just to keep things moist.
- Fold the caramel into the whipped cream
- Add 4/5 of the grated chocolate to the caramel/cream mix and fold in.
- Spoon a layer of the mint/cream/caramel mix over the biscuits, about 2cm thick.
- Add another layer of biscuits, drizzle with OJ.
- Repeat the layer of minty goo
- Keep going until you run out but make sure the top layer is minty goo
- Sprinkle over the remainder of the grated chocolate, being as arty as you like.
- Refrigerate overnight.