| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Candy |
20 |
Servings |
INGREDIENTS
| 6 |
oz |
Malt biscuits; crushed |
| 2 |
oz |
Coconut |
| 2 |
oz |
Chopped walnuts |
| 3 |
tb |
Cocoa |
| 1/4 |
c |
Milk |
| 4 |
oz |
Butter |
| 1 |
oz |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla essence |
| 2 |
tb |
Custard powder |
| 2 |
oz |
Butter |
| 5 |
tb |
Boiling water |
| 8 |
oz |
Icing sugar |
| 3 |
oz |
Energy chocolate |
| 2 |
tb |
Boiling water |
| 1 |
oz |
Butter |
| 2 |
oz |
Icing sugar |
INSTRUCTIONS
FILLING
ICING
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.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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