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400 grams plain biscuits (like digestives, Graham crackers, shortbread etc)

100 grams peanuts (whole, not chopped up)

100 grams chocolate chips

200 grams unsalted butter

1 tablespoon sugar

1 tin sweetened condensed milk (circa 400g)

3 tablespoons unsweetened cocoa powder

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1. Line a standard 2lb loaf tin (21cm x 11cm x 7cm) with plastic wrap. Make sure you have a generous overhang of wrap. We will use the excess wrap to cover the top of the Tinginys.

2. In a large mixing bowl, crush the biscuits with your hands. You will need pieces of about 1-2cm (0.4"-0.8"). See blog post for photo reference.

3. Add the peanuts and the chocolate chips to the bowl of biscuits and mix through.

4. Dice the butter into slightly smaller pieces and add it to a small saucepan along with the sugar. Over a low heat, whilst stirring, heat until the butter is melted and the sugar dissolved. Don't allow it to boil.

5. Add the sweetened condensed milk and the cocoa powder. Keep stirring for a further 2-3 minutes. Again, don't allow the mixture to boil, a very gentle simmer towards the end of the time is ok, and expected. Remove from the heat.

6. Pour the warm chocolate mixture over the crushed biscuits. Stir through until all the biscuits are covered.

7. Spoon the Tinginys mixture into the prepared loaf pan. Allow it to cool for about 10 minutes before covering the top of the tin with the plastic wrap overhang.

8. Place in the fridge for a minimum of 4 hours, ideally overnight.

9. Lift the block of Tinginys from the tin. Turn it upside down on a chopping board and remove the plastic wrap. Cut into slices. You can half the slices again for smaller portions.

Note. Served chilled or at room temperature, Tinginys can be customised with dried fruits or nuts, although the traditional version uses just plain biscuits, no chips or peanuts.