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Recipe by Cadbury
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Preheat the oven to Gas 2, 150 C and grease a 20 cm loose based tin.
Melt the butter and stir in the biscuits and half of the crushed Crunchie. Mix well and then press into the base of the tin. Set aside.
In a bowl, beat the Philadelphia and sugar together then add the sieved cocoa and flour. Mix well then beat in the eggs and soured cream until smooth.
Pour over the biscuit base and bake for 45 minutes, turn off the oven and allow to cool with the door slightly ajar for 1 hour. Remove and chill for a couple of hours or overnight. Before serving, remove from the tin and place onto a serving plate and scatter the remaining Crunchie over the top.
50 g Unsalted butter
100 g digestive biscuits crushed finely
1 Cadbury Crunchie chopped finely
320 g Philadelphia with Cadbury
75 g caster sugar
1 tbsp plain flour
3 medium eggs
150 ml soured cream
1 tbsp Cadbury Bournville Cocoa
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