Banoffee Pie

SERVES 10

300g oaty biscuits 60g butter, melted 397g caramel

3 large bananas, sliced 350ml double cream 1 tbsp icing sugar

100g dark chocolate 1 Heat the oven to 180˚C/160˚C fan/gas mark 4.

2 Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer.

3 Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.

4 Spread the caramel over the biscuit base and chill for one hour. Arrange the banana slices over the caramel.

5 Whip the cream and sugar together to form soft peaks and spread over the bananas.

6 Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water.

7 Allow to cool slightly, then drizzle it over the cream. Serve immediately.