Banoffe Pieby Fiona Stone |
| Preperation time: 2 hours Cooking time: 10 mins Serves: 8 |
| Recipe Ingredients |
| 400g condensed milk; 3 large bananas, sliced; 275g butter; 250g digestive biscuits, crushed; 75g caster sugar; 75g dark brown soft sugar; 284ml lightly whipped double cream; cocoa powder for dusting. |
| Recipe Method |
| Melt 100g of the butter in a saucepan over a low
heat and stir in the crushed biscuits. Press the mixture into the base of a 19cm loose-bottomed cake tin. Chill for half an hour. In another saucepan gently melt the rest of the butter along with the caster sugar and the brown sugar. Add the condensed milk and bring to the boil gently, stirring continuously. Boil for 2 minutes until it forms a golden caramel. Pour over the biscuit base. Chill for 1 hour 30 mins until firm. Arrange half of the banana slices over the caramel. Spread the whipped cream on top. Decorate with the remaining banana slices and dust with the cocoa powder. |
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| Tiramisu Welsh cakes Vanilla cheesecake with nutty brulee Toffee creme brulees Chocolate and raspberry alaskas |
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