Made in a loaf tin, this involves no baking and is something that your children can easily help with, if only to lick the bowl afterwards!
You will need a 900g loaf tin.
Lightly grease the loaf tin and line it with a triple layer of cling film. This will make it easier to get out!
I find the easiest way to do this is to tear off the three pieces of cling film and lay them one on top of the other on a flat surface. Then use to line the tin.
110g butter
225g dark chocolate
1 tin of condensed milk
450g Digestive and/or Rich Tea biscuits
White chocolate to decorate
Break up the chocolate and put it into a large bowl with the butter and condensed milk. Melt over a pan of simmering water, stirring occasionally.
Make sure the bottom of the bowl doesn’t touch the water.
Break the biscuits into quarter size pieces (or you can put them in a plastic bag and give them a bash with a rolling pin). Add to the chocolate mixture and stir thoroughly. Spoon into the loaf tin, pressing it down as you go. Refrigerate for 6 hours.
When your biscuit cake has set, melt a small amount of white chocolate in a small heatproof bowl set over a small saucepan of simmering water. Take the loaf tin out of the fridge and drizzle the white chocolate across the top. (It will harden straight away). Cut into slices with a sharp knife and serve.
At Christmas time, I use the amount given above to fill two pudding basins, a one pint and a half pint. Again, you will need to line the basins with the three layers of cling film before filling them and putting them into the fridge to set for six hours. The white chocolate is then drizzled over the top.
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