Banoffee Pie Ingredients:
Serves 8
10 oz (275g) butter
9 oz (250g) ginger nut biscuits (crushed)
6 oz (175g) caster sugar
1 397g can condensed milk
2 bananas 1/4 pint (150ml)
double cream – whipped
Grated plain chocolate to decorate
Method:
Melt 4 oz of the butter and stir in the crushed biscuits. Press into the base and sides of a 7 1/2 inch (19cm), deep loose bottomed, fluted flan tin. Chill for 30 minutes.
Place remaining butter and sugar in a pan over a low heat, stirring until the butter melts. Add the condensed milk and boil gently, stirring continuously. Boil for exactly 5 minutes, until a light golden colour, stirring frequently.
Pour over the biscuit base and chill for approximately 1 1/2 hours until firm.
Slice the bananas and place most of them over the caramel. Spread with whipped cream and decorate with the remaining banana and grated chocolate.
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