Banoffee Pie

Got this off the back of the Carnation Condensed Milk tin. I prefer to use more biscuit than instructed to get a thicker base and so I can cover the sides properly. I also like to subsitute the cocoa powder for cinammon, but use less probably because it's quite a kick in the face otherwise. Make sure you caramelise the condensed milk properly, because the first time I did it I took it off the heat too quickly and it wouldn't firm up!

Serves 8-10
Preparation time: 20 minutes
Chilling time: 1½ hours

Use an 8" loose-bottomed cake tin

Ingredients:

Base
100g (3½oz) butter, melted
250g (9oz) digestive biscuits

Filling
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Carnation Condensed Milk

Topping
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting

Method:

1. To make the base, seal biscuits in a zip-lock bag and beat with heavy object until you get fine crumbs, then tip into a bowl. Alternatively, use food processer. Stir in the melted butter. Press the mixture into the base and up the sides of the tin. Chill the base while you make the filling.

2. 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. Burnt sugar tastes yuck so don't do that. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens and becomes a nice brown, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.

3. To serve, 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.

*Picture on the way! Still in camera*