Banoffee Pie

Recipe Adapted From:

https://www.bbc.co.uk/food/recipes/how_to_make_banoffee_pie_35961

Ingredients

For the base

• 75g/3oz unsalted butter

• 200g/7oz digestive biscuits

For the caramel filling

• 150g/5½oz light muscovado or soft brown sugar

• 150g/5½oz unsalted butter

• 1 x 397g can condensed milk

For the topping

• 2 ripe bananas

Method

1. Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor.

2. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm - or freezer if you're impatient!

3. While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together.

4. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat.

5. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely.

6. When ready to serve, slice the bananas and layer them over the set caramel.