---------- Recipe via Meal-Master (tm) v8.05
  Categories: British, Cookies, Candies, Puddings
       Yield: 1 Servings
       4 oz Butter
       6 oz Plain flour
       1 oz Birds custard powder
       3 oz Caster sugar
       2 oz Chopped walnuts
 -------------------------------FUDGE TOPPING-------------------------------
       2 oz Butter
       3 oz Soft brown sugar
       2 tb Cream
   Rub the butter into the flour and custard powder until the mixture
   resembles breadcrumbs. Stir in the caster sugar and chopped walnuts. Press
   the mixture into the shallow, greased, 11-inch by 7-inch baking tin and
   bake at 325 degrees F., 160 degrees C., Gas Mark 3, for 30 minutes. Leave
   to cool in the tin. Cut into fingers while still slightly warm and leave
   until set.
   To make the fudge topping, place the butter, soft brown sugar and cream in
   a saucepan. Boil for 3 minutes then beat until the mixture is the
   consistency of fudge. Pour quickly over the cooling biscuits and leave to
   cool completely.
   Source: Peoples Friend March 5th 1983
   From The Cookie Lady’s Files