THREE STEPS TO DELICIOUS
Yummy recipes from just three ingredients. This week:
CHOCOLATE FUDGE CAKE
SERVES 8-10
1. Preheat the oven to 170 c (fan 150c) and grease and line an 18 cm round cake tin with butter and baking parchment.
2. In a food processor, or using a ziplock bag and a rolling pin, crush the biscuits to crumbs. This stage is important; try to remove any larger chunks.
3. Transfer the crumbs to a bowl, stir in the baking powder and add the milk. Stir well until combined into a thick batter.
4. Pour into the prepared tin and bake for 45 minutes, or until a skewer comes out clean. Leave it to cool completely in the tin before serving. You might want to decorate it with melted chocolate, buttercream icing or plain vanilla icing.
5. The cake will keep for up to three days in an airtight tin, and also freezes well for up to three months.