1 tin sweetened condensed milk. Not pre-cooked caramel, it's too runny.
300g of digestives about three quarters of packet
150g of butter, melted
½ tsp freshly ground ginger (optional)
400ml whipping cream aka double cream. i used fleurette creme entier
.3 large green bananas. More if they're smaller
1-2 Cadbury's Flakes or similar
1 fresh lemon
large dash of baileys (optional)
Instructions
Put the tin in a deep pot and cover with water.Bring to the boil, turn down the heat and simmer for 4 hours(could try a bit less to see if you get a runnier caramel), topping up regularly.Only when it has cooled enough to pick up barehanded, open the tin of what-has-now-magically-become-toffee.
Crush the biscuits into a large bowl, not forgetting to add the ginger.
Nuke the butter for 10 seconds on full power.Make a well in the crushed biscuits and pour in the melted butter and baileys and mix thoroughly.
Spread over the base of a flan dish (either use glass that can't be scored or line with greaseproof paper), tamp down flatand pop into the freezer. after a short while, spread over the toffee and return to freezer.
Slice the bananas into a bowl with some freshly squeezed lemon juice, then arrange over the base in layers.
Put 6-7 slices in a separate bowl for decoration
hand-whisk the cream until it forms soft peaks. Gently fold in the remaining lemon juice to thicken the mixture.Smother the bananas in cream.Decorate with the remaining slices of banana and crumble the Flake or flakess over the top, being careful not to obscure the banana with the crumbled...
Originally Submitted
2/6/2011
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