100g (4oz) butter/margarine
1 tablespoon vanilla essence
2 level tablespoon cocoa
250g (10 oz) packet digestive biscuits crushed into crumbs
500g (20z) granulated sugar
1 egg beaten
75g (3oz) desiccated coconut

50g (2oz) butter/margarine
3 tablespoon milk
200g (8oz) icing sugar, sieved
2 level tablespoon custard powder
50g (2oz) milk chocolate

Melt the butter or margarine, cocoa and sugar together in a saucepan over a low heat.  Remove from heat and add beaten egg, vanilla essence, biscuit crumbs and coconut. Spoon the mixture into either a 17.5cm x27.5x2.5cm (7inx11inx1in) tin or a Swiss roll tin, greased and base lined.  
Level the surface and refrigerate for 30 minutes to firm the mixture.
Cream the butter or margarine and gradually add the milk, icing sugar and custard powder.  Beat until smooth.  
Spread the topping over the base mixture and place in the refrigerator for at least 2 hours to set.
Break the chocolate into squares and melt in a bowl standing over hot water.  Either fill a small piping bag with the chocolate and pipe a pattern onto the custard mixture or trickle the chocolate over the custard from a teaspoon in an attractive pattern.  Leave for 1 hour in refrigerator then cut into pieces.

This mixture can be made the day before it is needed and left in the refrigerator overnight.

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