Ingredients
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
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Grease a 25cm round baking dish. Cover biscuits with chocolate spread.
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Put milk, condensed milk, eggs, cocoa, custard, cinnamon and vanilla in a jug. Purée with a stick blender.
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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.
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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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