Yield: 20 Servings
|6 ounces||Malt biscuits; crushed|
|2 ounces||Chopped walnuts|
|1 teaspoon||Vanilla essence|
|2 tablespoons||Custard powder|
|5 tablespoons||Boiling water|
|8 ounces||Icing sugar|
|3 ounces||Energy chocolate|
|2 tablespoons||Boiling water|
|2 ounces||Icing sugar|
Grease a 10"x8" tin. Mix biscuit crumbs, coconut and walnuts in a large bowl. Blend cocoa with a little milk, add remaining milk, butter and sugar, and warm gently, stirring constantly. Beat the egg with a fork, pour in a little hot chocolate mixture and mix well. Stir this into remaining chocolate mixture and cook for 1 minute - DO NOT BOIL. Add vanilla then pour over dry ingredients. Mix well and press into prepared tin. Leave to harden in a cool place. To make the filling - Blend custard powder with butter, pour on boiling water, mix well then leave to cool and thicken.
Work in enough icing sugar to make a thick mixture. Spread over base. To make the icing - Break up chocolate, blend with water and butter over hot water. Cool. Add icing sugar to make soft smooth icing. Pour over filling.
Cut into fingers when cold and set.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .