Ingredients
- 2oz (50g) butter, melted
- 1 tablespoon sugar
- 1 tablespoon cocoa
- biscuit crumb, as directed
- filling mix, prepared as directed
- 1oz (25g) chocolate, melted
- cream, for decoration
- chocolate, grated, for decoration
Method
- Melt 2oz (50g) of butter, add one tablespoon of sugar and cocoa, stir in the biscuit crumb; line the base of a 7" (18cm) square tin.
- Prepare the filling mix as directed; lightly fold in 1oz (25g) melted chocolate.
- Spread the filling over the biscuit base.
- Decorate with swirls of cream and grated chocolate.
- Chill well before cutting into squares.
Notes
This card also contains a second recipe: Mandarin Sundae. Drain an 11oz (300g) can of mandarins, reserve 16 segments for decoration and roughly chop the remainder. Prepare the biscuit crumb as directed; set aside. Prepare the filling mix using a carton of mandarin yoghurt and 3 fl.oz (75 mls) of cold milk. Divide the biscuit crumb between 4 sundae dishes, reserving a little for decoration. Spoon approximately half of the filling into the dishes, top with the chopped mandarins and remaining filling. Decorate with the mandarin segments and reserved biscuit crumb. Chill.