Make the jelly: Heat 200ml of the a2 Milk® Full Cream in a small saucepan over low heat until just simmering. Stir through the 2 tsp sugar, then whisk in the gelatine until dissolved. Add the remaining 100ml milk and 2 tbsp Milo. Whisk until combined. Pour into a bowl and refrigerate for 1 hour until set.
Make the crumble: Crush the digestive biscuits into fine crumbs. Mix in the 1/4 cup Milo and melted margarine until combined. Set aside.
Make the custard: Place the dark chocolate buttons in a heatproof bowl over a saucepan of simmering water. Stir until melted. Remove from heat and stir in the prepared custard and 2 tbsp Milo. Leave to cool slightly.
Prepare the base: Mix the 60ml a2 Milk® Full Cream with 1 tsp sugar. Break sponge fingers into thirds and soak each piece in the sweetened milk until softened.
Assemble: Place a layer of soaked sponge fingers in the base of your serving jars. Add a layer of custard, then a layer of set jelly, then a layer of crumble. Repeat layers until jars are full, finishing with crumble on top.
Refrigerate for 10-15 minutes before serving.
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