Banoffee Pie

Ingredients

400g tin of caramel (NOT evaporated milk or condense milk!)

Three large bananas

One packet of digestive biscuit

Half-pint of double cream

2 tablespoons margarine or butter

1 Flake chocolate bar

Method

Step 1:

Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs. Gently heat the margarine in a saucepan until liquid or melt in the microwave. Pour crumbs and melted together in a bowl, stir until well combined.

Step 2:

Transfer the biscuit crumbs to a round dish (cake tin is best) and pat with a spoon so that the biscuit mixture covers the base. Place in the fridge for about 1hour to set.

Step 3:

Once the mixture has set, slice the bananas and arrange them on the top of the biscuit base. Pour/spoon the caramel from the tin onto the bananas and spread evenly (you do not have to use the whole tin). Whip the cream until peaking, then fold on top and smooth out. Dust with the flake chocolate bar. Keep in the fridge until needed and covered with cling-film.

Tips

You may want to make the biscuit base with a lip (a bit like a flan or pavlova). Have a rest for a while when the biscuit base is setting. Serve cut into wedges