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Base:
2 tbsp cocoa powder
1 tsp mixed spice
100g (4oz) butter, melted
250g (9oz) digestive biscuits, finely crushed
Filling:
100g (4oz) butter
50g (2oz) caster sugar
50g (2oz) dark brown soft sugar
397g can Carnation Condensed Milk
1 tbsp black treacle
75g (3oz) dark chocolate, melted
Top:
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, to dust
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Add the cocoa powder, mixed spice and melted butter to the crushed biscuits and blend well. Press the mixture into the base and partway up the sides of a 20cm (8in) loose-bottomed cake tin, then chill well.
To make the filling: place the butter and sugars into a saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel. As soon as it comes to the boil, remove from the heat, then add the treacle and melted chocolate and mix thoroughly.
Spread the filling over the biscuit base and chill for about 1 hour 30 minutes, until firm.
To serve, slice the bananas, fold half of them into the whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with cocoa powder.
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This delicious recipe is taken from Phil Vickery's new book, A Passion For Puddings. His cool collection of 35 classic and contemporary recipes includes Stem Ginger Sponge with Sticky Orange Syrup, Peach Custard Tart with Hazelnut Brittle – and good old Chocolate Banoffee Pie.
A Passion For Puddings can be found in all good bookstores for £9.99, or can be bought using 2 tokens from promotional cans of CARNATION® Condensed Milk for £3.99 inc p&p.
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