To heat custard, pour it into a small saucepan and stir over a medium to low heat until warm. For a change, replace jam sponge roll with Madeira cake or chocolate sponge cake.
137g packet Original Oreo Cookies
1 cup Maltesers (100g)
2-litre tub vanilla ice-cream
3⁄4 cup light thickened cream
1 cup Dark Choc Melts
To make sauce, pour cream into a small saucepan. Add chocolate. Stir over a medium to low heat until melted. Transfer to a heatproof jug.
2 Combine cookies and Maltesers in a medium snap-lock bag. Seal. Using a rolling pin, gently pound until coarsely crushed.
3 Just before serving, divide half the cookie mixture evenly among six dessert dishes. Top each with two scoops of ice-cream. Drizzle over warm sauce. Sprinkle with remaining cookie mixture.