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Banoffee Slice

Make a plain biscuit crumb base.

Use 3/4 of a 250gram packet of plain round wine or similar biscuits that have been finely crushed.

Add 120 grams of melted butter.

Press firmly into a baking paper lined slice pan.

Use a flat-bottomed glass to do this.

Refrigerate until firm.

Top with 2 or 3 sliced bananas.

Spread over the top one can of pre-made caramel.

(I used Highlander 380 gram ready to use caramel.)

Spread a thin layer of the previously prepared stabilised cream over the caramel.

And then pipe your stabilised cream on top in whatever design you like.

I used a Wilton 2D tip for star flowers and roses.

Refrigerate again for 2 hours, then serve.