BUTTERSCOTCH BANOFFEE PIE

SERVES 8

● 120g dark chocolate

● 10 digestive biscuits (150g)

● 150ml dulce de leche or caramel sauce

● 1 large or 2 small bananas, peeled and sliced

● 300ml semi-skimmed milk

● 1 pack instant butterscotch whipped pudding (59g)

START THE CLOCK: Put 110g of the chocolate in a Pyrex bowl and melt it in the microwave on high in 20-second bursts.

Meanwhile, crush the digestives to crumbs by blitzing them in a food processor (or you can put them in a bag and bash them with a rolling pin).

Mix the melted chocolate with the biscuit crumbs and transfer the mixture to a greased dish, using the back of a spoon to press it down firmly into the base and up against the sides.

Spread the caramel sauce over the base and arrange banana slices on top.

Whisk milk into the butterscotch powder for a minute or so until it thickens, and then spread this over the top of the banoffee mixture.

Grate the remaining 10g of chocolate and sprinkle over the top of pudding. Put it in the fridge to set for at least half an hour before serving.

It will last for 2 to 3 days if you keep it chilled.