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This is a great &hristmas dessert and so easy to make. , have a digestive base in the recipe but , like to make mine with a shortcrust base as it takes it to another level and also you can include pecans or ha]elnuts. There are no rules in baking and flavours.

,ngredients

Base g o] unsalted butter g o] digestive biscuits

)illing g o] unsalted butter g o] digestive biscuits g o] light muscavado sugar g unsalted butter g can condensed milk

Sea salt flakes

Topping g o] unsalted butter g o] digestive biscuits g o] light muscavado sugar g unsalted butter g can condensed milk

Sea salt flakes ripe bananas ml double cream g milk chocolate grated optional Method

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Make the biscuit base first. Melt the butter in a medium si]ed pan. 3ut the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor.

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Tip the biscuit crumbs into the melted butter until evenly coated. 3our the mixture into the centre of a loose bottomed tart tin.

Then press the mixture firmly over the base of the tin and up the sides.

Transfer the base to the fridge to chill for about minutes or until it is set.

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:hile the base is cooling make the caramel. +eat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won¶t mix, but keep stirring. As the sugar melts, it will come together.

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Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely.

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:hen ready to serve, slice the bananas and layer them over the set caramel. 3our the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas.

Then grate the chocolate over the top. &an¶t believe it¶s only over a week to the big day , , won¶t lie , still have to go present shopping but will get sorted this weekend fingers crossed.

+ope you have a great week and enMoy the hustle and bustle. cm inch

, hope you enMoy making this recipe. Any Tuestions please email me on debbabakes#gmail.com, ,¶m happy to help. Back next week with more recipes, tips and advice.