1KG COOKING APPLES
50G CASTOR SUGAR
50G BLACK CURRENT JAM
180G DIGESTIVE BISCUITS
Put digestive biscuits in to a plastic bag and gently break them up until like crumbs.
Melt the butter in a pan before adding the broken biscuits and mix well.
Take a 7 inch round baking tin and grease before speading your biscuit mix evenly over the tin and around the sides pating down with the back of a spoon to make even and firm.
Put the biscuit base in to the fridge to harden for 1 hr.
Peel and chop the apples before putting in to a pan with the sugar and cinnamon then heat gently until the sugar disolves and the apples become soft.
Take your chilled biscuit base and spead evenly with the jam to cover the base then add your apples on top of the jam.
Take the marshmallows and place evenly over the apples.
Put under a medium heat grill until the marshmallow start to melt then serve hot or cold.