Custard Cream Fudge Squares

Not that they need it, but this is the ultimate Custard Cream upgrade.

Serves 9

Chris Cahill

Ingredients

300gCustard Cream

9Custard Creams (To Decorate)

100gMelted Butter

1 TinCondensed MIlk

300gWhite Chocolate

2 TspCustard Powder

A buttery Custard Cream Biscuit base topped with a custard spiked fudge, adorned with even more Custard Creams. These are highlight of your afternoon, trust us.

Method

Line an 8x8-inch tin with baking paper.

Add the Custard Cream biscuits to a food processor and blitz until you have fine crumbs.

Add the crumbs to a large bowl with all of the melted butter and 80ml (⅓ cup) of the condensed milk. Save the rest to one side.

Mix it all together then press it down into your lined tin.

Mix the white chocolate with the rest of the tin of condensed milk, then place the bowl on a double boiler and gently heat on low until the chocolate has melted. The mixture should look thick and glossy.

Working quickly once you remove it from the heat, add this mixture on top of the biscuit base in the tin - saving 2 tbsp to one side. Press it down firmly into place.

Mix custard powder with the saved 2 tbsp of filling and pipe over the top for extra decoration.

Top with additional Custard Cream.

Refrigerate the whole thing for 3 hours until the topping is firm to the touch.