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| What You Need: |
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6 oz butter
2 tablespoons rum (or rum essence to flavor)
6 oz caster sugar
1 egg yolk
20 - 30 sponge biscuits
3 oz melted chocolate
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| How To Cook: |
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1. Mix fat, sugar, egg yolk and chocolate to a smooth cream.
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2. Almost fill a cup with cold water and add the rum, and pour into a bowl; put in the biscuits and let them soak up some of the liquid, but do not saturate.
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3. Take an oblong or square cake tin, line with paper, and put in one layer of sponge biscuits, followed by a layer of the cream mixture.
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4. Continue to fill the tin alternately with sponge biscuits and cream mixture until all is used up, then place a lid on the tin and a weight on this to hold it down.
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5. Put in the refrigerator or a very cool place for 2 - 3 hours.
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