Banoffee Pie

I am not a big fan of banana nor am I a super fan of caramel. But the two goes so well together that Banoffee Pie, in my humble opinion, has got to be one of the greatest British desserts... I was first introduced this dessert by my Irish floormate who made this for the floor dinner back in 2006 (while we were living in a London private hall) and it was so good that I asked for the recipe afterwards...

Serves 3-4

Ingredients:

1. 150g digestive biscuits
2. 75g butter, melted
3. 1/2 can of condensed milk
4. 2 bananas
5. 150ml doublecream
6. 1 tablespoon caster sugar
7. grated chocolate, to dust

Method:

• Use a piece of foil to wrap around a 6' round shallow dish.
• Put the whole can of condensed milk (keep it unopened) into a deep pot. The pot should be filled with water and cover the whole can by at least 2 cm. Boil the can for at least 2 hours on low heat, making sure the can is submerged in water at all times. Take the can out to cool completely.
• Melt the butter. Use a rolling pin to bash the digestive biscuits in a plastic bag until the biscuits become fine crumbs. Mix the melted butter with the biscuit crumbs and carefully place them onto the dish. Use the palm of your hand or a spoon to even out the biscuit crumbs on the base and sides of the dish. Refridgerate for half an hour to set.
• Open the can of condensed milk; it should now become caramel. Spread about half a can of the caramel onto the biscuit base.
• Whip the double cream with sugar until peaks form.
• Cut the bananas into 1.5cm slices and place them evenly on the caramel. Cover with whipped cream. Dust with chocolate shavings. Great to serve immediately; or have it frozen and then slightly thawed, believe me, it's even better!!!