A simple combination of cream, bananas and caramel – that hits the spot perfectly!

Banoffee

Despite a rather Italian sounding name, this is actually an English dessert – invented in East Sussex in 1972. Perhaps the fiddliest part is making the biscuit base – although you could use a shortcrust base, or even a shop bought one for convenience. Even easier, is to stack them up individually in glasses.

Ingredients:

  • 250 grams (One packet) of digestives
  • 50 grams (2 tablespoons / 2 oz.) of butter (or margarine)
  • ½ a pint of double cream
  • 2-3 bananas
  • 1 tin of caramel (or 1 unopened tin of condensed milk boiled in a water for 5 hours – make sure the water doesn’t dry out, or they will explode)
  • ~2-3 tsp. grated dark chocolate, for dusting (optional)

Method:

  1. Melt the butter in a saucepan over a gentle heat, crush breadcrumbs and combine with the butter.
  2. Spread the mixture over evenly on a shallow baking dish as the base.
  3. Whip the cream until it forms soft peaks.
  4. Cover base with caramel, then sliced bananas, finally top with the whipped cream.

Alternatively, layer each of the ingredients in individual glasses.

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