Banoffi Pie Recipe

• 1 250 gram / 8 oz packet of malt biscuits
• 115 grams / 4 oz of butter
• 1 400 gram / 14 oz can of condensed milk or nestle caramel
• 2 bananas
• 1 300ml / 9 fluid oz bottle of cream
• 2 tablespoons of Baileys Irish Cream Liqueur (optional)
• 1 Cadbury Flake

If you are using a plain tin of sweetened condensed milk, you will need to first boil the can in a deep saucepan of boiling water for 2 to 3 hours to caramelize. Warning: the can must be covered with water the entire time, to caramelize evenly and to prevent the can from exploding!! The longer you boil it the darker the caramel. Thoroughly cool the caramel for a few hours or overnight.

Crush the biscuits (around ten at a time) with a rolling pin or in a food processor and transfer to a largestainless steel bowl. Shake the bowl and crush any large pieces that rise to the top. Melt the butter and mix with the biscuits until all crumbs are coated. Empty into a cake tin and press against the sides and bottom of the tin with the outer surface of a clean glass. Refrigerate.

Whip the cream thickly, fold through 2 tablespoons of Bailey Irish Cream Liqueur or any other favourite cream base liqueur.

When the biscuit base has set hard, pour the caramel over the base, spreading it evenly. Slice the banana over the top of the caramel. With a star nozzle pipe the Baileys and whipped cream mixture over the bananas. Finally garnish the dessert by breaking up the chocolate flake and sprinkling decoratively over the cream. Refrigerate until you're ready to serve.

(Serves 8)