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Choc Ripple Cake with fresh Berries and a Christmas Punch

Try Simon's yummy Christmas cake!


  • 1 x pack of Choc Ripple Biscuits

  • 450ml large bottle of cream

  • Tsp. of coffee

  • 1 x cup of Water

  • Strawberries, blue berries & raspberries

  • Christmas Punch

  • 6 x cups cold water

  • 1 x can pineapple juice

  • 2 x litres ginger ale

  • 3/4 x cup raspberry Cordial


  • 1.

    Mix instant coffee into glass of cold water

  • 2.

    Dip Choc Ripple biscuits in glass of water

  • 3.

    Individually spread the cream on to each biscuit using a knife and stack into a cake tin

  • 4.

    Smother cream over once all biscuits are in cake tin

  • 5.

    Put in fridge overnight or for at least 5-6 hours

  • 6.

    Once set, cover with berries

  • Christmas Punch:

  • 1.

    Mix all ingredients bar ginger ale

  • 2.

    Chill in fridge

  • 3.

    Just before serving mix in ginger ale

  • 4.

    Add some vodka if you dare!!


Inspired by a recipe from Arnott’s Choc Ripple Biscuits packet

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