- 200g crushed rich tea biscuits
- 100g butter
- 300ml cream
- 397g condensed milk
- 1 tin of cherries, remember to stone them
Melt the butter over a low heat. Crush the biscuits. Add the biscuits to the butter. Stir about to coat. Bung in a baking tin with removable base (my tin is 7 inches). Press down with back of spoon. NOTE: I've started using rich tea biscuits because they're a bit lighter than digestives but as a result there is less fat in them and so the base is a bit more crumbly. If you prefer a solid based, add more butter - reckon 150g would do it.
Whisk the cream until it starts to thicken - you should be able to see creases in the cream.
Add in the condensed milk and beat for a good 5 mins. It should start to thicken. It won't go mega thick but it should get to a stage where it holds its shape.
Pop a sieve over a bowl and pour the cherry tin out. The juice will go through and the cherries will be caught. The cherries will have stones in them so take them out - either cut open with a knife or I found you could just squeeze in your hands and it would come out.
Pop two pudding spoons of the juice in the cream and blitz again. When thickened, pop the cherries in and stir with a spoon. Pop in the baking tin on top of the base. Clingfilm and fridge for at least 4 hours. Overnight is best.