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Banoffee Pie (My fav' dessert - ready-made at Sainsbury's too!)
Serves 8-10. Preparation time: 20 minutes. Chilling time: 1½ hours. Cooking time: 5 minutes
Ingredients
Base:
100g (3½oz) butter
250g (9oz) digestive biscuits, crushed
Caramel:
175g (6oz) butter
85g (3oz) caster sugar
85g (3oz) dark brown soft sugar
397g can Carnation Condensed Milk
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting
Method
In a large saucepan, melt 100g (3½oz) of the butter and stir in the crushed biscuits. Press into the base and partly up the sides of a 19cm (7½in) loose-bottomed cake tin. Place in the fridge to chill while preparing the caramel.
To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk, stirring continuously, bring gently to boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours.
Slice the bananas and arrange most of them over the caramel. Spread with whipped cream. Decorate with the remaining bananas and dust liberally with cocoa powder.
(Sometimes instead of making the caramel, I melt 'Dime' bars or other chocolate bars with lots of caramel in them instead and pour it over the base which tastes so amazing!)
Huggle snuggle iggle piggle!
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