“This is just pure indulgence!” – Eric
250g Hobnob biscuits 100g unsalted butter (melted) 100g dark muscovado sugar 100g unsalted butter 400g condensed milk 3 large bananas 300ml whipped cream Cocoa powder
1. Crush the Hobnob biscuits into large crumbs. One tip is to pop them in a freezer bag and use a rolling pin. 2. Add the melted butter to the crumbs, stirring to mix it all together. Press the mixture firmly into the base of a pie dish, going right up the sides. Put it into the fridge to set for 20 minutes. 3. Put the sugar into a pan, add the butter and melt on a high heat, stirring continually. When it is melted, add the condensed milk and bring it to the boil. Simmer the mixture for 5 minutes. 4. Pour this toffee sauce onto the set pie base. Turn the pie dish to help spread the toffee evenly. Pop it back into the fridge for 20 minutes to set. 5. After 20 minutes, the sauce should be set, but a bit sticky. Slice your bananas and place them on top of the toffee in a nice circular pattern. 6. Using a palette knife, pile the whipped cream onto the top of the pile, building it nice and high. 7. Clean the sides of the dish and add a few more slices of banana on top. Sprinkle with the cocoa and serve!