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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 100 g butter, melted
- 250 g digestive biscuits
- 100 g butter
- 100 g dark brown sugar
- 397 g carnation condensed milk
- 4 small bananas
- 284 ml double cream, lightly whipped
- cocoa powder, for dusting
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 (1 1/2in) 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, cool, and then 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 dust liberally with the cocoa.
- 11/2 hours chilling time.
