Cookbook:Banoffee Pie

| Dessert | UK Cuisine

Ingredients

 * 9 oz (250 g / 16 ea.) gingernut (or digestive) biscuits
 * 10 oz (275 g / 2¼ sticks) butter
 * 1 tin (400 g / 14 oz) sweetened condensed milk
 * 6 oz (175 g / ¾ cup) caster sugar
 * ¼ pint (150 ml / ⅔ cup) double cream
 * 2 bananas

Base

 * 1) Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
 * 2) Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
 * 3) Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.

Filling

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

Assembly

 * 1) Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
 * 2) Chill for at least an hour so the caramel firms up.
 * 3) Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.

Warnings

 * If there are children present, it is practically impossible to keep them from licking the contents of the condensed milk tin! Be careful of the edges.