Banoffee Pie
Category:	Dessert recipes
Difficulty:

• 250g Ginger nut (or Digestive) biscuits
• 275g Butter
• 400g Sweetened condensed milk
• 175g Caster sugar
• 150mL Double Cream
• 2 Bananas

To make the base; Crush the biscuits into crumbs with the end of a rolling pin - best done inside a freezer bag to avoid spillage and loss. Melt two fifths of the butter (about 100g) in a large saucepan. Once melted, take off the heat add mix in the biscuit crumbs. Press into the bottom of an 20cm (8 inch) loose bottomed tin, and transfer to a fridge to chill.

For the filling; Place the remaining butter, together with the sugar into a medium sized saucepan (ideally non-stick if you don't like dish washing) and melt over a medium heat, stirring until the butter has melted, and sugar is just starting to melt. Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel

To assemble; Chop the bananas into slices, and arrange over the base, and pour the caramel over the top, before returning to chill for at least an hour for the caramel to firm.

Prior to serving; Whip the cream, and spoon over the top, optionally with some grated chocolate, or garnish with Cape Gooseberries