• For the base:

• 2½ cups digestive biscuits or 250 g, crumbled
• ½ cup butter or 100 g, melted

• For the filling:

• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 2 cups water or 500 ml
• ½ cup corn flour or 60 g
• 1 tablespoon blossom water
• 500 g strawberries, trimmed, washed and cut into halves
• 5 tablespoons strawberry jam

Preparation

Combine biscuit crumb and butter in a bowl, rub the ingredients to form a dough, press dough over the base of a 24cm lose bottom cake tin, and then set in the fridge for 10 minutes.

Place NESTLÉ® Sweetened Condensed Milk , water and corn flour in a large saucepan, bring to boil with constant stirring until mixture thickens. Add blossom water and stir.

Pour hot cream mixture over the prepared cake tin. Set aside to cool into a room temperature. Arrange strawberries over the cream mixture.

Heat strawberry jam in a small saucepan until it boils then pours the jam using a spoon over the strawberries.