Batik Cake / Marie Fudge Cake

Ingredients:

Makes one loaf

• 100g (3/4 cup) Milo
• 25g (1/4 cup) cocoa powder
• 125ml (1/2 cup) boiling water
• 190g (3/4 cup) butter, cut into large chunks
• 200g (1/2 tin) sweetened condensed milk
• 110g (1/2 cup) white granulated sugar
• 5 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 250g (1 packet) Marie biscuits

Roughly break each biscuits into quarters, set aside. Line the base and two long sides of deep loaf tin with baking paper, lightly grease the inside of the tin, extending paper 2-3cm above edge of tin. Grease or line both short sides with a small piece of baking paper.

Slowly add boiling water to Milo and cocoa in a saucepan, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, lightly beaten eggs and vanilla to the saucepan.

Place over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20 minutes, or until a thick custard forms.

Transfer the thick custard to a large mixing bowl, add quartered biscuits. Mix until all the biscuits are coated with the custard.

Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Bang the tin on the bench a couple of times to settle the mixture, fold the paper extensions over the top and press down to even the surface. Then let cool to the touch. Cover with cling film and place into the refrigerator to chill for at least 4 hours, or preferably overnight.

When the cake is firm, use the paper extension as handle to pull the cake out of the tin (you might need to loosen the paper from the sides of the tin first by sliding a knife between the paper lining and the sides of the tin). Slice and serve with coffee or tea.