Banoffee Pie

• 9 oz (250 g / 16 ea.) gingernut (or digestive) biscuits
• 10 oz (275 g / 2¼ sticks) butter
• 1 tin (400 g / 14 oz) sweetened condensed milk
• 6 oz (175 g / ¾ cup) caster sugar
• ¼ pint (150 ml / ⅔ cup) double cream
• 2 bananas

Ingredients for 7 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Base: Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.

2. 2

   Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.

   Stovetop
3. 3

   Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.

4. 4

   Filling: Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.

   Stovetop
5. 5

   Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.

   Stovetop
6. 6

   Assembly: Slice the bananas, arrange over the crumb base, and pour the caramel over the top.

7. 7

   Chill for at least an hour so the caramel firms up.

8. 8

   Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.