Iced banoffee cake

Serves 6 For the base, you will need:

• 200g digestive biscuits • 75g butter, melted

For the toffee layer, you will need:

• 75g butter

• 50g brown sugar • 90g golden syrup • 30g flour

• 75ml cream • 75ml milk

You will also need:

• 3-4 bananas

• 800ml vanilla ice cream

• Some grated chocolate, to serve

1

You’ll also need a 23cm springform tin. Make sure the base of the tin is upturned so that the lip is facing down. Then, it will be easy to slide the cake off the tin base when it’s ready to serve.

2

First, make the base. Crush the digestive biscuits using a food processor, or put them in a plastic bag and bash them with a rolling pin. Tip the crushed biscuits into a bowl and add the melted butter. Mix the butter and crushed biscuits well, then tip the mixture into the base of the springform tin — don’t forget to arrange the base so the lip is facing down, as described above.

3

Press the biscuit base into the tin, making sure it is compact and even. Then put the base in the fridge to chill while you make the toffee sauce.

4

To make the sauce, put the butter in a saucepan on a medium heat, and allow it to melt, then add the brown sugar and the golden syrup. Bring the mixture up to the boil, then add the flour and whisk the mixture over the heat until it is smooth and has thickened. Next pour in the cream and the milk, whisking all the time.Continue to boil, while whisking, for another 2 minutes, until the sauce has thickened. Take the saucepan off the heat and set it aside to allow the sauce to cool slightly.

5

Cut the bananas into 5mm-thick slices and cover the chilled biscuit base with them. Once the toffee sauce has almost cooled, pour it over the banana layer. Put the cake in the freezer for 5 to 10 minutes to chill, and take out the vanilla ice cream, to allow it soften slightly. When the cake has chilled slightly and the icecream has softened a little, spread the slightly softened ice cream over the toffee sauce to cover it completely, and return the cake to the freezer until the ice cream is firm.

6

When you’re ready to serve, scatter the cake with the grated chocolate and cut it into slices. Serve straightaway.