You can make this well ahead of time and freeze. My mother in law likes it with clotted cream. She says it's too rich without the cream!!
MethodMake a roux with the flour and margarine and cook for 1½ minutes. Add the milk and beat smooth.
Cream the butter and sugar, beat in the egg, add the nuts, then the sauce a spoonful at a time.
Stir in the coffee essence (or extremely strong coffee).
Dip the sponge fingers briefly in the extra milk and line the container with them. Fill with the mixture, then top with more sponge fingers.
Refrigerate and serve cold. It freezes just fine.
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