For the base:

  • 170 grams butter

  • 3/4 cup sugar

  • 1 cup desiccated coconut

  • 1 cup flour

  • 3 crushed weetbix

  • 1 teaspoon baking powder

  • 1 dessert spoon cocoa

For the topping:

  • 1 tablespoon gelatine

  • 1 cup cold water

  • 1 cup boiling water

  • 1 cup sugar

  • 1/2 teaspoon cream of tartar

  • 1 teaspoon vanilla essence

For the chocolate icing - your own favourite recipe, and some walnuts to decorate.

Janet’s Special

For the base:

Mix together base ingredients and press into a sponge tin. Cook for about 20 mins.

It wouldn’t be a Janet special without some missing instructions! Try 180°C.

For the topping:

Mix gelatine in cold water (in a saucepan). Add boiling water and boil for 6 minutes.

Add sugar, cream of tartar, and vanilla essence and boil for another 6 minutes.

Leave to cool a little, then beat until thick. Pour onto the base.

For the icing: Make your own favourite chocolate icing and spread it over the topping once cooled.

Sprinkle over the walnuts to decorate.

Method