Banoffee Pie

Makes 1 Cake

INGREDIENTS:

300g digestive biscuits

80g hazelnuts

120g butter

For the filling:
90g butter

90g light muscovado sugar

1 tin (400g) full fat condensed milk

For the topping:
3 ripe bananas

300ml double cream

80g dark chocolate, melted

METHOD:

1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper.

2. Place the digestive biscuits and hazelnuts in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Place the tin in to the fridge to chill while you make the filling.

3. To make the filling, heat the butter and sugar in a saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil and boil, stirring continuously, for 2–3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Chill in the fridge for a minimum of 1 hour.

4. Peel and slice the bananas and arrange on top of the set caramel. Whip the cream to soft peaks and spoon over the bananas. Drizzle the melted dark chocolate over the cream.

5. Keep in the fridge until ready to serve!

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