A true classic, banoffee pie makes use of some very simple shop bought ingredients to create a deliciously sweet pud that the whole family will enjoy. This recipe uses salted caramel for a twist.
- 250g digestive biscuits, coated with dark chocolate
- 100g butter, melted
- 1 x 400g tin condensed milk
- 100g brown sugar
- 100g butter
- Pinch sea salt to taste
- 3 bananas, peeled, sliced
- 200ml whipping cream
- 1 vanilla pod
- 10g milk chocolate, finely grated
Put the biscuits into a strong freezer bag and bash with a rolling pin until they form fine crumbs. Mix really well with the melted butter, then press into a lightly greased 22cm springform cake tin. Chill for 20 minutes.
Melt butter and sugar together in a large saucepan and cook until the sugar dissolves. Once dissolved, add the milk, stir and bring to a rapid boil. Once boiling, keeping cooking hard, stirring all the while, until the caramel turns a rich toffee colour. Season with sea salt, then spread over the tart base. Chill for one hour.
Before serving, score the vanilla pod and scrape out the seeds with the back of your knife. Whip with the whipping cream until soft peaks form. Layer the bananas over the caramel, then top with the cream and sprinkle with chocolate.
Keep chilled before serving and take out of the fridge for 15 minutes before serving.