What a lovely Autumnal day. I was looking through some older recipes today that I had tried and this was one of my favourite. Deliciously rich, sweet and moreish. I really like the Hummingbird recipes as they always seem to work out and have great flavour and this didn't let me down. They were 'Chocolate custard squares' but seem to be a variation of tiffin. they took a little while to make as they are in three layers but they are very worth it.
Ingredients: -
Base:
100g digestive biscuits (the recipe says amaretto biscuits but these work fine)
60g unsalted cashews
40g cocoa powder, sifted
100g caster sugar
150g unsalted butter
80g desiccated coconut
2 eggs
For the filling (I halved the original amount):
100g unsalted butter, softened
2 tbsp custard powder
1/2 tsp vanilla extract
250g icing sugar
2 tbsp whole milk
For the top:
150g Dark chocolate
25g unsalted butter
(You could add kahlua but I opted not to)
Method:
1. Preheat the oven and line a baking tray (I used a brownie tin) with parchment sealed with butter.
2. In a food processor, blend the biscuits and cashews to breadcrumbs then add the cocoa powder and sugar and blitz again.
3. Pour the crumbs into a mixing bowl and add the butter (melted) and coconut. Mix well then add the eggs and mix again.
4. Press the mixture into the tin and bake for 15 minutes.
5. The filling: cream the butter until fluffy in the electric mixer. Add the custard powder, vanilla extract and icing sugar and mix. Slowly add the milk to make it smooth.
6. When the base is cooled, spoon the filling on top and put in the fridge for one hour.
7. Topping: Melt the chocolate and butter in a glass bowl over hot water and spoon onto the custard top when it is set.
8. Put in the fridge for several hours until everything has set then cut into 16 small squares.
Cup of tea, feet up and one of these... perfect for an Autumn night in...
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