A biscuit base topped with chocolate and marshmallow cream makes this a really rich pudding. Try adding some rum for extra flavour.
Grease a deep 25cm/10in flan tin (with a removable base).
For the biscuit base, put the biscuits in a freezer bag and crush them with a rolling pin. Melt the butter in a pan over a gentle heat. Once the butter is melted, remove from the heat and add the crushed biscuits, mix well to combine. Tip the mixture into the flan tin and press down well in an even layer. Set aside to cool.
For the filling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure the bowl doesn’t touch the water.) Stir in the coffee, and rum if using.
In a separate bowl, whip the cream until soft peaks form when the whisk is removed.
Heat the milk and marshmallows in a pan over a low heat, stir continuously until the marshmallows have melted into the milk, it will be a gooey mixture at this point. Remove from the heat and cool slightly. Stir in the melted chocolate, a tablespoon at a time, mixing well after each addition. Beat in the cream using a balloon whisk to help remove any lumps.
Pour the mixture onto the biscuit base, smooth, and refrigerate for about 8 hours, or until set. Once set, remove from the flan tin and cut into generous slices to serve.
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