Banoffee Pie
For the caramel filling:
- 1 (397g) tin full cream condensed milk
For the base:
- ??g (?? oz) Short crust pastry
For the topping:
- 2 bananas
- 1 (284ml) pot double cream, whipped
- Flake bar, crumbled (to decorate)
Method
- To make the caramel: Bring a saucepan 3/4 filled with water to a boil and put the can of milk in it. Simmer in the boiling water for 3 hours, paying attention to add water for when it evaporates. When opened, it will transform in caramel.
- Roll out the pastry
- Press into flan tin
- Bake blind for 20 minutes at 180C.
- Pour the caramel over pastry base, let it cool. Meanwhile, slice the bananas and arrange on top of the layer of caramel.
- Chill for about an hour until firm.
- Decorate with whipped cream and a crumbled flake. Add more freshly sliced banana, if you like.