Post by: Forth Bridges on September 20, 2006, 08:30:19 pm
- Prep time: 20 minutes
- Chill time: 1½ hours
- Serves: 8-10
Ingredients
- For the base:
- 100g (3½oz) butter, melted
- 250g (9oz) digestive biscuits
- For the caramel:
- 100g (3½oz) butter
- 100g (3½oz) dark brown soft sugar
- 397g can Carnation Condensed Milk
- Topping:
- 4 small bananas
- 284ml carton double cream, lightly whipped
- cocoa powder, for dusting
- You will also need:
- 20cm (8") loose-bottomed cake tin, greased and base lined
Method
- To
make the base, process the biscuits until like fine crumbs then tip
into a bowl. Stir in the melted butter. Press the mixture into a base
and 4cm (1½in) up the sides of the tin. Chill the base while you make
the filling. - To make the caramel: place the butter
and sugar into a non-stick saucepan over a low heat, stirring until the
butter melts and the sugar dissolves. Add the condensed milk and bring
gently to the boil, stirring continuously to make the caramel. As soon
as it thickens, remove from the heat. Spread the filling over the
biscuit base, cool, and then leave to chill for about 1 hour, until
firm. - To serve, remove the pie from the tin and place
on a serving plate. Slice the bananas; fold half of them into the
softly whipped cream and spoon over the caramel base. Decorate with the
remaining bananas and dust liberally with the cocoa.
Post by: goldencup on September 21, 2006, 12:33:21 am
Post by: kevvosa on September 21, 2006, 01:54:30 pm
Serves 1 (in my household) Post by: smurfboy on September 21, 2006, 02:05:36 pm
Post by: kevvosa on September 21, 2006, 09:29:31 pm