Just chill: Banoffee pie
Sure to satisfy any sweet tooth, this British classic is a great summer dessert - and you really can’t go wrong with bananas, chocolate and cream!
Base12 digestive biscuits75 g salted butter (melted)
Filling75g soft butter75 soft brown sugar1 large tin condensed milk(Or cheat your filling by using x1 tin of shop bought caramel)
Top2 digestive biscuits3 bananasIcing sugar200m cream1tsp vanillaChocolate for decoration
Crush the biscuits and mix in the melted butter. Press into a loose bottomed cake tin.
Make the filling by putting the sugar and butter in a pan and bringing to the boil.
Once it has come together, add the condensed milk and return to the boil. Simmer for around 2 minutes until it turns a nice caramel colour.
Pour on top of the biscuit lined tin and set for at least 2 hours.
Slice bananas and squeeze half a lemon over them. Crumb a couple of digestives over the top of the bananas (this will stop them from slipping) and layer them over the caramel.
For the topping, combine the icing sugar with the vanilla in a bowl, before adding the cream and whipping into stiff peaks.
Spoon cream on top of the bananas and decorate with more chopped bananas and grated chocolate.