- 1 packet ginger biscuits
- 1 can condensed milk or you can use caramel Top 'n Fill
- Put condensed milk can in a large pot of simmering water for 2.5 hours. Then place in iced water to cool. If you are using Caramel Top 'n Fill, you can skip this step.
- Place ginger biscuits in shallow patty pans and heat them in a moderate oven for 5 minutes, then push down in pans and mould to pans.
- Open tin of condensed milk and pipe on biscuits. Sprinkle with a little salt. Place on plate and serve. Nice with whipped cream piped on also.