Phil Vickery: Indulge in this simply scrumptious banana caramel and choc recipe.

• Serves: 4-6 people
• Preparation time: 10 minutes
• Chilling time: 40 minutes

Ingredients
250g dark chocolate digestive biscuits
55g melted milk chocolate
397g can caramel, not whisked and cold
3 small bananas
284ml very lightly whipped double cream
cocoa powder, or grated chocolate, to finish

6 individual 9cm (3½”) loose-bottomed flan tins
Alternatively use a deep 18cm (7”), springform cake tin, base lined

Method
1. Blitz the biscuits in a food processor until they are like crumbs then tip into a bowl.

2. Stir in the melted chocolate.

3. Using the back of a teaspoon firmly press the mixture into the base and sides of the tins.  Chill for 20 minutes.

4. Divide the caramel between the bases, spreading to make an even layer, do not beat, just spoon from the can.

5. Slice the bananas and arrange most of them over the caramel.

6. Remove from the tin, spoon over the whipped cream and decorate with the remaining banana.  Dust liberally with the cocoa or sprinkle with grated chocolate and then chill for about 20 minutes.

Copyright Phil Vickery
October 2009