Banoffee

Ingredients

Directions

1. 1

   Crush the biscuits in a freezer bag with a rolling pin untill they are reduced to crumbs.

2. 2

   Gently heat some butter in a saucepan until liquid (or just leave out at room temperature to soften). Pour liquid/soft butter into crumbs and mix well until crumbs and butter start to bind together.

3. 3

   Transfer the crumbs to a round dish and pat with a spoon or hands so that they cover the base. Place in the fridge to set.

4. 4

   Put the tin of condensed milk in a pan of boiling water or in a steam pan with water (NB- don't open the tin first) and allow to boil for about 1 1/2 or 2 hours. When done, remove the tin and leave to cool a little (when done, the condensed milk has caramelised). When cool enough to handle, open the tin carefully and pour/spoon the toffe from the tin onto the biscuit base of the dish.

5. 5

   Place back in the fridge to cool.

6. 6

   Slice the bananas and arrange them on the top of the toffee so they cover it.

7. 7

   Whip the cream until peaking, then fold on top and smooth out. (You can dust with chocolate or cinnamon powder for effect)

8. 8

   Keep in the fridge until needed, covered with cling-film.

9. 9

   * You can cook the condensed milk a day before making the cake.