100g (3/4 cup) milo *
25g (1/4 cup) cocoa powder *
125ml (1/2 cup) boiling water
190g (3/4 cup) butter, cut into large chunks
200g (1/2 tin) sweetened condensed milk (200ml Ovenhaven)
110g (1/2 cup) white granulated sugar (90g Ovenhaven)
5 eggs, lightly beaten
1/2 teaspoon vanilla extract
250g (1 packet) Marie biscuits
Grease and line a 23cm x 9cm x 7cm deep loaf tin (or other loaf tin with a capacity of at least 5 cups or 1.25L) with baking paper, extending paper 2-3cm above edge of tin.
In a deep saucepan, slowly add boiling water to milo and cocoa, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, and eggs to the mixture.
Place the saucepan over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes.
Turn heat down to low, and continue to cook, stirring without stopping, for about another 20-25 minutes until a thick custard forms. (refer to recipe notes)
Turn off the heat, and stir in the quartered biscuits. Mix until all the biscuits are coated with the custard.
Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Fold the paper extensions over the top and press down to even the surface. Then let cool to the touch.
Cover with cling film, and refrigerate overnight.
When the cake is firm, use the paper extension as handle to pull the cake out of the tin. Slice and serve chilled.