Checkers Recipe: Chocolate crunch cake with marshmallows and pistachios


This cake became popular with the celebration of Prince William and Catherine’s royal wedding. It is the prince’s favourite cake and had to feature on the wedding breakfast menu and now you can try it out!


200g   butter, softened

600g   plain chocolate (minimum 56% cacao), chopped

90ml    golden syrup

290g    rich tea biscuits (shortbread or eat-sum-more)

75g      peeled pistachio nuts, roughly chopped

150       peeled hazelnuts, roasted and crushed

90g      small pink and white marshmallows


Line a 20 x 20cm baking tray with cling wrap.

Gently melt the butter, chocolate and golden syrup in a small saucepan over low heat, stirring occasionally until smooth.

In a separate bowl, mix the broken biscuits, nuts and marshmallows.

Add to the chocolate mixture into the prepared tin or tray and spread evenly using a silicon spatula.

Chill in the refrigerator until firm and set. Cut into bars or squares.

Store in the refrigerator – it will last for up to a week (if you can resist!).