Banoffee Pie

• Serves 8-10
• Preparation time: 20 minutes
• Chilling time: 1½ hours

• Ingredients
  
• For the base
  
  
• 100g (3½oz) butter, melted
• 250g (9oz) digestive biscuits

• For the caramel
• 100g (3½oz) butter
• 100g (3½oz) dark brown soft sugar
• 397g can Condensed Milk
  
• Topping
• 4 small bananas
• 284ml carton double cream, lightly whipped
• Flake bar (or similar), crumbled, for decoration
  
• You will also need
  
• 20cm (8”) loose-bottomed cake tin, greased and based lined
  
  Method
• To make the base, process the biscuits until like fine crumbs then tip into a bowl.
• Stir in the melted butter.
• Press the mixture into the base and 4cm (1½in) up the sides of the tin.
• Chill the base while you make the filling.
• To make the filling, place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves.
• Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel.
• As soon as it thickens, remove from the heat.
• Spread the filling over the biscuit base.
• Leave to chill for about 1 hour, until firm.
• To serve, remove the pie from the tin and place on a serving plate.
• Slice the bananas, fold half of them into the softly whipped cream and spoon over the toffee base.
• Decorate with the remaining bananas and sprinkle over the chocolate Flake.