EASY BANOFFEE PIE

Serves 8

For the base

75g (2¾oz) butter

270g pack of Milk Chocolate Hobnobs, broken into pieces

For the toffee filling

100g (3½oz) butter

100g (3½oz) light muscovado sugar

100ml (3½fl oz) double cream 1 x 397g tin condensed milk ½tsp vanilla essence

For the topping

450ml (16fl oz) double cream, lightly whipped

4 ripe bananas

½ a lemon

50g (1¾oz) dark chocolate, grated First make the base of the pie. In a pan, heat the butter gently to melt, then cool slightly. Place the broken biscuits in a freezer bag and crush with a rolling pin, then add to the melted butter.

Mix together then transfer the mixture to a 23cm loose-bottomed pie or tart tin, pressing into the base and the sides. Pop in the fridge to chill while you make the toffee filling. Place the butter, muscovado sugar and cream in a pan and heat gently to melt the butter. Pour in the condensed milk and vanilla and bring to the boil, then reduce the heat and simmer for 5-8 minutes until the mixture turns a caramel colour.

Cool, then pour over the chilled base, spreading with the back of a spoon, then chill in the fridge while you make the topping. Pour the cream into a medium bowl and, using a handheld whisk, whip to soft peaks.

Slice the bananas, adding a squeeze of lemon juice so that they don’t brown. Remove the pie from the fridge and arrange the bananas in concentric circles on top of the toffee base.

Spoon large spoonfuls of the whipped cream on top and finish off with a good grating of chocolate before serving.

COOK’S TIP

If you’re short of time you could use Carnation caramel sauce or dulce de leche, with a pinch of salt, instead of the toffee filling.