4 oz (100 g) digestive biscuits, crushed
1/4 teaspoon ground cinnamon
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted
1/4 teaspoon ground cinnamon
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted
for the filling
1 teaspoon gelatine
2 tablespoons water
3 egg yolks
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 tablespoons rum
200 ml (1/3 pint) double cream, (heavy cream) whipped
grated chocolate to decorate
2 tablespoons water
3 egg yolks
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 tablespoons rum
200 ml (1/3 pint) double cream, (heavy cream) whipped
grated chocolate to decorate
method
1. Mix together the ingredients for the crust and press evenly over the bottom and sides of an 18 cm (7 inch) round shallow pie dish.
2. Bake in a preheated cool oven 150°C (300°F) Gas mark 2 for 10 to 15 minutes.
3. Alternatively, do not bake the crust; just chill it until set.
4. For the filling, dissolve the gelatine in the water. Beat the egg yolks and sugar together, then mix in the rum and gelatine.
5. Fold in the cream. Spoon into the crust and chill for 2 to 3 hours or until set.
6. Decorate with grated chocolate before serving.
2. Bake in a preheated cool oven 150°C (300°F) Gas mark 2 for 10 to 15 minutes.
3. Alternatively, do not bake the crust; just chill it until set.
4. For the filling, dissolve the gelatine in the water. Beat the egg yolks and sugar together, then mix in the rum and gelatine.
5. Fold in the cream. Spoon into the crust and chill for 2 to 3 hours or until set.
6. Decorate with grated chocolate before serving.
serving amount
serves 4
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