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Butter - 125 gms
Icing sugar - 100 gms (sifted)
Clear honey - 2 tbsp
cocoa -1 tbsp
Orange juice - 1 tbsp
Digestive biscuits - 250 gms (broken into small pieces)

Double cream - 142 ml
Clear honey - 1 tsp


  • Cream the butter, icing sugar and honey together.
  • Beat in the cocoa and orange juice.
  • Add the broken biscuits and turn into a well greased 20 cm loose bottomed flan ring standing on a baking sheet.
  • Spread evenly and press down well.
  • Chill overnight in the refrigerator.
  • Carefully remove from the tin and place on a serving plate.
  • Whip the cream and honey together until stiff and spread or pipe over the cake.
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