Chocolate Crunch Cake

Ingredients:

Tin of condensed milk

4 oz of butter or margarine

Large block of plain chocolate

(cooking chocolate is fine)

Large packet of Rich Tea biscuits

Handful of raisins.

Method:

Melt milk, butter and three-quarters of the chocolate

very slowly over a low heat in a large saucepan.

When melted remove from heat and add roughly crushed

biscuits and raisins.

Turn into a foil-lined 2lb loaf tin and refrigerate for at least

three hours, preferably overnight.

Turn out and cover with the remaining melted chocolate.

Store in the fridge and slice with a sharp knife to serve.