Cut out some parchment paper and line the base of the tin.

Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.

Add the crumbed digestives to the butter and mix very well until it is all incorporated.Transfer the mixture to the cake tin.

Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan.

Use the back of your hand and go along the edges pushing the mix down and compressing.

Put in the freezer to set whilst you make the filling.

If you are making Vanilla and Chocolate flavours, make up one of the flavors first, allow to cool for about 30 minutes.

Be sure to make the filling very thick like you see in the photo.

Once the pudding has cooled enough, place the first layer in the cake pan and spread evenly.

Cover with plastic wrap to stop a skin from forming and return to the freezer for 1 hour.

Make up the second layer of filling if you have not already done so and allow to cool.

After 1 hour, add the second filling on top of the first. (be sure to remove the plastic wrap!)

Spread evenly and return the plastic wrap to the surface of the second filling and place back in the freezer for 3 hours and then the fridge for 1 hour.

When set, carefully remove the cake pan and slide the pudding onto a serving plate.

Decorate the top with some whipped cream, grated chocolate or anything you like!

This pudding will keep in the refrigerator for a maximum of 1 day .