Sleazecake

• 100 g ginger biscuits
• 1 x 410 g tin of pear halves in syrup
• 200

Pop the biscuits in a freezer bag and smash up with a rolling pin until they resemble big breadcrumbs, or break them up into the large cup of a bullet blender and pulse to smithereens. Transfer the biscuit crumbs to a small mixing bowl and spoon in a tablespoon of the syrup from the tin of pears. Stir quickly to combine, adding another tablespoon if required.

Divide the biscuit base bet