Class 12 - Ready, Steady, Cook
Ingredients: bar of chocolate, tin of rice pudding, bag of toffees, half a packet of ginger biscuits and some fresh raspberries.
Method: Crush the ginger biscuits, add 50 gr of melted butter and mix until combined. Press into the bottom of a 20cm round loose-bottomed cake tin and leave in the fridge until set. Melt half of the chocolate in a bowl over gently simmering water and mix into the rice pudding; stir in the raspberries. Add to the ginger biscuit base. Melt the toffees in a bowl over gently simmering water, then drizzle over the top of the rice mixture, together with the rest of the chocolate, grated. Leave in the fridge to cool.