TUC’s Chocolate Biscuit Cake
4 oz/110g margarine or butter
10 oz/300g chocolate
14 oz/400g tin sweetened condensed milk
Large packet of Rich Tea or digestives biscuits (or half of each)
Optional: 15 glacé cherries, chopped
2 oz/56g raisins
variety of chopped nuts
Crush the biscuits. There are various methods: you can use a food processor, put the biscuits in a bowl and crush them using a jar or can, or put them in a plastic bag and bash them with a rolling pin or similar.
Place the crushed biscuits, cherries, fruit and nuts (if using them) in a large bowl and mix together.
Melt the butter, sweetened condensed milk and half of the chocolate in a saucepan over low to medium heat.
Pour the chocolate mixture over the biscuit mix and stir until they are well combined.
Line a tin, bowl or even box with greaseproof or baking paper and pour the mix into it. Freeze for at least two hours. Take it out of the freezer at least two hours before serving.
Before serving, melt the other half of the chocolate and spread over the top of the cake before cutting into squares and serving.