© Photography by Joff Lee
This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream.
Serves 8-10
Preparation time: 20 minutes
Chilling time: 1½ hours
| Ingredients |
Method |
|
For the base:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits
For the caramel:
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Carnation Condensed Milk
Topping:
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting
You will also need:
20cm (8”) loose-bottomed cake tin, greased and based lined
|
To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.
To make the filling: place the butter and sugar into a non-stick 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 the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.
To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa.
|
|
|
Other recipes you might like
|
|
A really decadent dessert, perfect for a special occasion. This pie will easily serve 12 – 14 for a less indulgent portion.
| Typical values |
Per Serving |
Per 100g |
| Energy |
603.52 Kcal |
389.12 Kcal |
| Protein |
5.84g |
3.76g |
Carbohydrate
of which sugars |
42.38g |
27.32g |
Fat
of which saturates |
24.49g |
15.79g |
| Fibre |
0.90g |
0.58g |
| Sodium |
0.32g |
0.21g |
|
The Ultimate Fudge
Key Lime Pie
Tablet
|
|
|
