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

• 1. 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.

  2. Roll out the pastry

  3. Press into flan tin 

  4. Bake blind for 20 minutes at 180C.

  5. Pour the caramel over pastry base, let it cool. Meanwhile, slice the bananas and arrange on top of the layer of caramel.

  6. Chill for about an hour until firm.

  7. Decorate with whipped cream and a crumbled flake. Add more freshly sliced banana, if you like.