You know how I love to investigate recipes and this time I was looking into that interesting “non-cake” Prince William plans to serve his over 600 guest. I have heard of this confection before, and decided to work a bit of culinary magic to see what I could come up with.

First let me say, this is more of a candy, than a cake, but by Brit standards who knows. This sounds like a candy my mom made years ago but instead of digestive biscuits she used crushed nuts, peanuts, cashews, walnuts or pecans. The recipe is quite similar to a little cookbook Borden’s Sweetened Condensed Milk put out in the 1970s.

Nonetheless, here is the recipe and I even remember Nigella Lawson talking about a recipe her mom had for digestive biscuits, so I threw that in too. Personally, prefer to use the crushed nuts, I just think it will make the confection more interesting, but you let me know.

Prince Williams No Bake Crunch Cake

• 6 ounces plain dark chocolate
• 6 ounces plain milk chocolate
• 4 ounces butter
• 1/2 teaspoon vanilla extract
• 14 ounces sweetened condensed milk
• 8 ounces digestive biscuits (broken into pieces)

Use Nigella Lawson’s recipe digestive biscuit recipe (Do not substitute graham crackers, it won’t taste the same)

1. Line a cookie sheet ( 8x8x3 inch square pan) with parchment paper.
2. Melt the dark, milk chocolate and butter in a large heat-proof bowl over simmering water.
3. Pour the condensed milk and vanilla into the chocolate and butter mixture and beat together until creamy.
4. Add the broken digestive biscuits and mix well.
5. Pour the mixture into the cookie sheet and press it well into the corners.
6. Leave to cool in the refrigerator until set (it may take about 2 1/2 hours). Cookies should be firm.
7. Cut into 1-inch or 2-inch diamonds, squares or rounds.