Nanaimo Bars

Ingredients

• 125 gbutter, for the base layer
• 50 gsuperfine sugar, for base layer
• 5 tbspcocoa powder, for base layer
• 1egg, beaten; for base layer
• 200 gdigestive biscuits, crushed; for base layer
• 100 gdesiccated coconut, for base layer
• 50 galmonds, chopped; for the base layer — optional
• 100 gbutter, softened; for the custard middle layer
• 4 tbspheavy cream, for custard middle layer
• 3 tbspcustard powder, for custard middle layer
• 250 gpowdered sugar, for custard middle layer
• 150 gdark chocolate, chopped; for the chocolate top layer
• 50 gbutter, for chocolate top layer

Method

1. 1

   Make the base. Set a heatproof bowl over a pan of barely simmering water, keeping the bowl clear of the water. Melt the 125g butter with the sugar and cocoa, stirring until smooth and glossy. Whisk in the beaten egg and keep whisking for 2–3 minutes, until the mixture thickens to the consistency of a loose custard and coats the back of a spoon. Take the bowl off the heat and stir in the biscuit crumbs, coconut and almonds, if using. Tip into a 20cm (8-inch) square tin lined with parchment and press down firmly and evenly with the back of a spoon. Chill for 10 minutes.

2. 2

   Make the custard icing. Beat the 100g softened butter with the cream and custard powder for about 2 minutes, until pale, light and fluffy. Add the powdered sugar a little at a time, beating until smooth and fully incorporated. Spread evenly over the chilled base. Chill for at least 10 minutes, until firm to the touch and no longer soft.

3. 3

   Melt the dark chocolate with the 50g butter in the microwave in short bursts, stirring between each, until just smooth. Spread over the chilled custard layer. Refrigerate for about 2 hours, until the chocolate has set completely.

4. 4

   Lift the slab out of the tin using the lining paper and cut into 12 squares. A warm, dry knife gives the cleanest edges.