Ingredients
100g(3/4 cup) Oboy/Milo
25 g (1/4 cup) cocoa powder
125 ml (½ cup) milk (boiling)
190 g (3/4 c) butter (cut into large chunks)
200 g (½ tin) condensed milk
110 g (½ cup) sugar
5 eggs (lightly beaten)
½ tsp vanilla extract
2 packets of Marie biscuits PACKET MARIE BISCUIT
Instructions
1. Roughly break each biscuits into quaters and set aside.
2. Line the base and two long sides of a deep loaf tin with baking paper.
3. Grease or line both short sides with a small pices of baking paper like this
4. Then slowly add boiling milk to milo and cocoa in a saucepan, stirring until the mixture is smooth.
5. Place over moderate heat and cook .
6. Add butter, sweetened condensed milk. sugar. lightly beaten eggs and vanilla in a saucepan
7. Then transfer the thick custard to a large mixing bowl , add quatered biscuits and mix all of the biscuits untiil its all coated with custards
8. Lastly transfer the mixture to the prepared tin . Press down firmly so there are no air pockets in the mixture. Remember to bang the tin on the bench a couple of times so that its set. and fold the paper extensions on the top and press down to even the surface. Let it cook to the touch.
9. Place into the refrigerator to chill for at least 4 hours or preferably overnight.
10. When the cake is firm, use the paper extensions and pull the cake out of the tin. You might have to loosen the paper by sticking the knife around the cake in the tin. Slice and serve with coffee or tea!!!!
