Instructions: Base:
Place biscuits between 2 sheets of greaseproof paper and crush finely with a rolling pin.

Reserve 2 tablespoons of crumbs for final decoration Measure syrup carefully levelling off with knife and place in saucepan with butter heat gently and stir until melted remove from heat and stir in crumbs.

Spread biscuit mixture in base of round 8" loose based cake tin and press down

Filling:
Measure 3 tablespoons cold water into a small basin and add gelatine Place basin in a pan of water over moderate heat and stir until gelatine has dissolved remove from heat Place cream cheese castor sugar and essence in a bowl beat until smooth Beat in dissolved gelatitle and single cream Pour over biscuit base in tin and leave in refrigerator to set Serve topped with any fruit cherries blackourrants etc and sprinkle reserved crumbs around edge for decoration
Will keep in refrigerator for up to 3 days and will freeze (without fruit)

Serves 8

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