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Fruit and Nut Chocolate Fridge Cake

  • Servings: 12
  • Occasion: Dessert
  • Cooking time: 5 minutes
  • Prep time: 2.5 hours
  • Chill time: -

Put a twist on the Fruit and Nut cake using Arnott's original Tim Tams to enhance the chocolatey flavour


  • 1 x 200g pack Tim Tam- Original
  • 1/2 cup hazlenuts, toasted, chopped
  • 1/2 cup macadamias, toasted, chopped
  • 1/2 cup raisins
  • 300g milk chocolate, chopped
  • 3/4 cup condensed milk
  • 50g butter, chopped
  • Cocoa powder, for dusting


Step 1 Grease a 6cm- deep, 9cm x 19cm base loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.

Step 2 Combine Tim Tam, hazelnuts, macadamias and raisins in a bowl.

Step 3 Place chocolate, condensed milk and butter in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until smooth. Add chocolate mixture to biscuit mixture. Stir to combine.

Step 4 Spoon mixture into prepared pan, pressing down on mixture to prevent air bubbles. Smooth surface with a spatula.

Step 5 Cover. Refrigerate for 2 hours or until set. Invert cake onto a plate. Remove baking paper. Dust with cocoa. Slice. Serve.

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