BAKE

The Sunday Post (Inverness) - - In 10 - 1. 2. 3. 4. 5. 6. 7.

200g di­ges­tive bis­cuits, crushed 75g but­ter, melted 200g Cad­bury Dairy Milk 1 tsp Ndali Fair­trade Vanilla Ex­tract 2 Fair­trade ba­nanas 300ml dou­ble cream 50g Burnt Sugar Fudge, roughly chopped Here’s a really easy recipe for a lazy Sun­day.

The top­ping of choco­late and fudge is a dream com­bi­na­tion. And we’re telling our­selves the ad­di­tion of ba­nanas means a slice is one of our five a day. If you find the choco­late and vanilla sep­a­rates, add a lit­tle milk and stir.

Thanks to Waitrose for this week’s recipe. See waitrose.com/bak­ing

Mix the bis­cuit crumbs and melted but­ter then press into the base and up the sides of a 23cm tart tin. Pop in the fridge for a few min­utes to set.

Mean­while, break the choco­late into squares, add vanilla ex­tract and melt in a heat­proof bowl set over a pan of sim­mer­ing wa­ter.

Slice the ba­nanas and ar­range on the bis­cuit base.

Whip 200ml of the cream un­til stiff then gently stir in the cooled choco­late and the chopped fudge.

Spoon over the ba­nanas then cover and chill for 2 hours or overnight, un­til set.

Whip the cream to your pre­ferred con­sis­tency.

Cut the pie into slices and serve topped with the rest of the cream.

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