Ingredients

Base:

• 6oz Ginger nut biscuits
• 3oz butter

Topping:

• 1 can Nestle condensed milk
• 5fl.oz Full fat natural yoghurt (do not use half-fat or organic as it will not set properly) – alternatively, use Greek yoghurt for a smoother texture
• The zest of an orange
• 8oz Full fat soft cream cheese (Philadelphia)
• Orange jelly
• 220g can Mandarin orange segments in juice

Tools

• Kenwood Chef/Major

Method

1. Melt the butter in a non-stick saucepan.  Crush the biscuits in a food processor and add to the melted butter, stirring with a wooden spoon until the biscuit crumbs are fully coated.
2. Spread evenly over the base of an 8 inch loose bottomed tin, and press down firmly so that you can see the butter rise through the crumbs (This will make sure that the base sets firmly, making it easier to cut and serve).
3. Chill to set the base whilst making the topping.
4. Put the condensed milk, yoghurt and cream cheese in a chef and whisk on high speed until you have a fine texture.  The cheese will initially go into fine lumps, but after a little while the lumps will soon disappear.
5. Make the jelly up to ¼ of a pint.  Break the jelly up into pieces and put into a microwave proof jug and add 1 tablespoon of cold water.  Put on high power for one minute.
6. Grate the rind from the orange using a course grater for best results.
7. Reduce the speed of the food processor to slow and add the orange zest and jelly.
8. Drain the fruit and fold into the mixture.
9. Pour onto the base and chill fully to set.

Variations

Base:

• Use hobnob biscuits, plain digestives, chocolate digestives, nice biscuits or shortbread.
• Add a tablespoon of brown sugar to the biscuit crumbs.
• Add some orange zest to shortbread biscuit base as an alternative to ginger biscuits.

Topping:

• Add a tablespoon of Cointreau to the orange topping when adding jelly.
• Fresh raspberries and a raspberry jelly – ideal with shortbread base.
• Fresh strawberries and a strawberry jelly.
• Use pineapple and a pineapple jelly.

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