Ingredients:

• 1 cup – biscuit crumbs (plain glucose or Marie)
• 1/3 cup – melted Butter
• 2 tbsp – cocoa
• 1/2 cup – castor Sugar
• 1 tsp – powdered Cinnamon
• For the filling: 15 g – China grass
• 1/2 cup – Sugar
• 1/2 l – Milk
• 1 – banana, thinly sliced
• 3 drops – vanilla or Almond essence
• a few glace Cherries

Method:

1. Mix together the crumbs, castor sugar, butter, cocoa and cinnamon with your fingertips. Press into a deep pie dish.
2. Press a plate (a little smaller than the pie dish) on top of the crumb mixture so that it forms a smooth, even crust. Reserve excess crumbs for decoration. Chill for at least an hour.
3. Break the China grass into small pieces. Soak it in 1/2 cup of hot water until quite soft.
4. Heat and stir till dissolved. Add milk and sugar and bring to boil.
5. Remove from the heat and mix in the essence. Keep aside till lukewarm but be careful that it does not set.
6. Pour into a cooled flan case. Chill to set.
7. Sprinkle reserved crumbs on the pudding in a decorative design.
8. Arrange sliced banana and halved glace cherries.