Preparation:

  

Line a 25 x 25cm cake tin with baking paper.

 

Melt the butter in a small pot over a medium heat. Add sugar, water and cocoa powder. Stir slowly until the sugar melts and the ingredients are well combined. Once ready store a in cool place until cold. 

 

Crush all the biscuits in a plastic bag and roughly chop the nuts. 

 

Put the instant milk into a large glass bowl. Add the nuts, raisins and biscuits and stir gently with a wooden spoon. Slowly add the chocolate mix into your large bowl stirring constantly until everything is well combined. 

 

Transfer the mix into your cake tin and leave it to cool, ideally overnight.

 

Enjoy!