Something a little bit indulgent. Enjoy with plain unsweetend yogurt for extra protein and calcium.
|
Ingredients |
16 Serves |
|
Wine biscuits made into crumbs |
1 packet |
|
Raisins |
1⁄4Cup |
|
Coconut, shredded |
1 cup + 2 T |
|
Condensed milk |
1⁄2Cup |
|
Cocoa |
2 T |
|
Margarine or butter |
7 T (or 100g) |
|
Vanilla essence |
1 t |
Method
-
Lightly grease a shallow slice tin (17 cm x 27 cm) with a pastry brush and
oil or oil spray. - To make crumbs, place biscuits in a food processor or place in a plastic bag and crush with a rolling pin.
- Combine biscuit crumbs, raisins and 1 cup coconut in a large bowl.
- Mix condensed milk and cocoa in a small saucepan. Add margarine and heat to boiling point, stirring continuously. Remove from heat and stir in vanilla.
- Pour condensed milk mixture into dry ingredients. Mix well.
- Press into slice tin.
- Sprinkle with 2 T coconut.
- Once the fudge cake is firm, cut into small squares.
Serving suggestion: serve with plain unsweetened yogurt.
Freeze for future occasions.
t = teaspoon