Unsalted butter, melted, for greasing
16 digestive biscuits (or equivalent)
175g chocolate-hazelnut spread
1½ cups milk
397g can sweetened condensed milk
3 free-range eggs
½ cup cocoa powder, sifted
¼ cup custard powder, sifted
2 tsp ground cinnamon
2 tsp vanilla extract
410g can apricots in juice
150g dark chocolate chips
Pouring cream, to serve
Preheat oven to 160°C fan-forced (180°C conventional). Grease a 25cm round baking dish. Cover biscuits with chocolate spread.
Put milk, condensed milk, eggs, cocoa, custard, cinnamon and vanilla in a jug. Purée with a stick blender.
Drain apricots and add ¼ cup of the juice (discard the remainder) to milk mixture. Chop apricots. Put a layer of biscuits in dish, pour over half of the milk mixture and scatter with half of the apricots and half of the chocolate chips. Repeat layers.
Wrap dish in foil. Bake for 30 minutes, uncover, then bake for 15-20 minutes more, or until just set (middle should have a wobble). Let cool for 15 minutes. Serve with cream.
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