Butterscotch banoffee pie

Angel Delight, that school dinner staple of the 1960s and 70s, is a retro classic – and much like Marmite, you either love it or hate it. Made by whisking cold milk into sweetened powder to magic up an instant dessert, it’s having something of a revival of late . . . and this super-speedy recipe transforms it into a spectacular pudding (that nobody will guess came partly from a packet). 120g dark chocolate

10 digestive biscuits (approx. 150g) 150ml dulce de leche or caramel sauce 1 large or 2 small bananas, peeled and sliced

300ml semi-skimmed milk

1 pack of instant butterscotch whipped pudding (59g)

1 Grease a large round pie or flan dish (mine is 25cm diameter) with a little butter. You’ll also need a Pyrex bowl, either a food processor or a rolling pin and ziplock bag for crushing the biscuits, a whisk, and a potato peeler or grater for making chocolate curls.

2 Put 110g of the chocolate in the Pyrex bowl and melt it in the microwave on high in bursts of 20 seconds at a time (or you can melt it by suspending the bowl over a pan of boiling water if you prefer).

3 While it melts, crush the digestives to crumbs by blitzing them in a food processor – or you can put them in a ziplock bag and bash them with a rolling pin. Mix the melted chocolate and biscuit crumbs together and transfer the mixture to the greased dish, using the back of a spoon to press it down firmly into the base and up against the sides.

4 Spread the caramel over the base, and arrange the slices of banana on top. Whisk the milk into the butterscotch powder for a minute or so until it thickens, and then spread this over the top of the banoffee mixture. Take the remaining 10g of chocolate and, using your potato peeler or grater, sprinkle chocolate curls over the top of the pudding.

5 Put5 it in the fridge to set for at least half an hour before serving. You can keep it chilled and it will last 2 or 3 days.