• 1 packet plain biscuits or (250g cookie crumbs)
• 1 ½ c desicated coconut
• 1 cup chopped raisins
• 1 can of condensed milk
• 2 tbsp cocoa powder
• 150 g butter
• 1 tsp vanilla essence

Blitz the biscuits, coconut and raisins in a food processor to make a fine crumb. In a saucepan melt together the butter, condensed milk and cocoa. Remove from the heat and add in the vanilla and the crumb. Mix well and press into a slice tin. Spread the icing over the fudge cake and cool in the fridge. Cut into small pieces. (Also makes a nice gift)
Icing: 1 block of Whitakers dark chocolate and 3 tablespoons of butter. Melt in a double boiler or bowl over a saucepan of hot water, being careful not to let the water come into contact with the bowl

• 1/3 c garlic powder
• 1/3 c dried onion flakes
• 1/3 cup mustard seeds
• 1/3 c raw sugar
• 3 ½ tbsp dried mixed herbs
• 2 ½ tbsp ground cumin
• 2 ½ tbsp paprika
• 2 ½ tbsp freshly ground black pepper
• 1 ½ tbsp celery salt
• 1 ½ tbsp cornflour

Mix all the ingredients together and pack into airtight containers. Attach a tag listing the ingredients and instructions for use. “Rub into the surface of the meat 30 minutes before grilling or roasting. Or make a marinade by adding 1-2 tbsps of spice mix to 1 cup of oil and ¼ cup of vinegar.