Nanaimo Bars

• Custard4½ oz
• Caster Sugar1¾ oz
• Cocoa5 tbs
• Egg1 beaten
• Digestive Biscuits7 oz shredded
• Desiccated Coconut3½ oz
• Almonds1¾ oz
• Butter3½ oz
• Double Cream4 tbs
• Custard Powder3 tbs
• Icing Sugar8¾ oz
• Dark Chocolate5¼ oz
• Butter1¾ oz

Instructions

1. 1

   Start by making the biscuit base.

2. 2

   In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth.

3. 3

   Whisk in the egg for 2 to 3 mins until the mixture has thickened.

4. 4

   Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin.

5. 5

   Chill for 10 mins. For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated.

6. 6

   Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.

7. 7

   Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge.

8. 8

   Leave until the chocolate has fully set (about 2 hrs).

9. 9

   Take the mixture out of the tin and slice into squares to serve.