Banoffee pie

Name: Banoffee pie
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Ingredients: 250 g Digestive biscuits; 100 g Butter, melted; 75 g Butter; 75 g Soft brown sugar; 397 g Condensed milk; 3 Bananas; 300 ml Double cream; 15 g Dark chocolate, grated

Buttery biscuit base, thick toffee, sliced bananas and a cloud of cream. Invented at a pub restaurant in East Sussex in the 1970s and now a British classic. No oven needed.

Ingredients

250 g Digestive biscuits
100 g Butter, melted
75 g Butter
75 g Soft brown sugar
397 g Condensed milk
3 Bananas
300 ml Double cream
15 g Dark chocolate, grated

Method

Crush the biscuits to fine crumbs (a bag and rolling pin works well), mix with the melted butter and press firmly into the base and sides of a 23cm loose-bottomed tart tin. Chill while you make the toffee.
Melt the butter and sugar together in a pan over a low heat until the sugar dissolves. Add the condensed milk and bring to a gentle boil, stirring all the time so it doesn't catch, until thick and golden.
Pour the toffee over the base, cool, then chill until set.
Just before serving, slice the bananas over the toffee. Whip the cream to soft peaks, spoon over the top and finish with grated chocolate.