• 1 packet plain biscuits or (250g cookie crumbs)
• 1 ½ c desicated coconut
• 1 cup chopped raisins
• 1 can of condensed milk
• 2 tbsp cocoa powder
• 150 g butter
• 1 tsp vanilla essence

Blitz the biscuits, coconut and raisins in a food processor to make a fine crumb. In a saucepan melt together the butter, condensed milk and cocoa. Remove from the heat and add in the vanilla and the crumb. Mix well and press into a slice tin. Spread the icing over the fudge cake and cool in the fridge. Cut into small pieces. (Also makes a nice gift)
Icing: 1 block of Whitakers dark chocolate and 3 tablespoons of butter. Melt in a double boiler or bowl over a saucepan of hot water, being careful not to let the water come into contact with the bowl