A simple combination of cream, bananas and caramel – that hits the spot perfectly!
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.
- 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)
- Melt the butter in a saucepan over a gentle heat, crush breadcrumbs and combine with the butter.
- Spread the mixture over evenly on a shallow baking dish as the base.
- Whip the cream until it forms soft peaks.
- Cover base with caramel, then sliced bananas, finally top with the whipped cream.
Alternatively, layer each of the ingredients in individual glasses.