2 tbsp (1 oz) 25 g butter
6 digestive biscuits, crushed
200 ml milk
120 ml single cream
68 g packet butterscotch whip
50 g hazelnuts (filberts), toasted and chopped
2/3 cup (150 ml) 1/4 pt fresh double cream, (heavy cream) whipped
hazelnuts (filberts), toasted
6 digestive biscuits, crushed
200 ml milk
120 ml single cream
68 g packet butterscotch whip
50 g hazelnuts (filberts), toasted and chopped
2/3 cup (150 ml) 1/4 pt fresh double cream, (heavy cream) whipped
hazelnuts (filberts), toasted
method
1. Melt the butter and stir in the biscuit crumbs. Press into the base of a 15 cm flan dish.
2. Gradually add the milk and cream to the butterscotch whip, mixing until smooth.
3. Add the hazelnuts and pile on top of the biscuit base.
4. Decorate with whipped cream and hazelnuts just before serving.
2. Gradually add the milk and cream to the butterscotch whip, mixing until smooth.
3. Add the hazelnuts and pile on top of the biscuit base.
4. Decorate with whipped cream and hazelnuts just before serving.
serving amount
serves: 4 - 6
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more information
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