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Honey Cream Crunch




Source of Recipe


Sainbury's


List of Ingredients




125g butter
100g icing sugar, sifted
2 x 15ml spoons clear honey
15ml spoon cocoa
15ml spoon orange juice
250g digestive biscuits, broken into small pieces
142ml double cream
5ml spoon clear honey


Recipe



Cream the butter, icing sugar and honey together. Beat in the cocoa and orange juice. Add the broken biscuits and turn into a well greased 20 cm loose-bottomed flan ring standing on a baking sheet. Spread evenly and press down well. Chill overnight in the refrigerator.

Carefully remove from the tin. Whip the cream and honey together until stiff and pipe over the cake.