BANOFEE PIEINGREDIENTS

10-15 digestive biscuits crushed in a processor
2 tbsp. butter

1 tin sweet condensed milk made into dulce de leche (make it into toffee using this method. Remove label from tin then without opening the can just put it in pressure cooker with about one and half liters of water. Close the pressure cooker and boil for 40-50 mins. Then let the pressure cooker cool down COMPLETELY before opening, and then let the sweet milk tin cool as well completely before opening it. IF YOU OPEN IT WHEN IT’S HOT IT CAN SPLASH OUT HOT TOFFEE! Be careful.

4-5 bananas
1 cup whipping cream, whipped
crushed cadbury flakes or grated chocolate

INSTRUCTIONS

First, heat the butter in a pan and add the crushed digestives. Stir together. Switch off, then pour the biscuit crumbs into a dish and pat down flat.

Cover with cling film and refrigerate for a couple of hours to solidify the base slightly. Then open the sweet milk tin which will now be thick yummy toffee, spread this on the biscuit layer. Then slice bananas and lay them all over the toffee. Finally pour the whipped cream and sprinkle the chocolate.

Refrigerate until chilled and serve!

PS: You might not need to use the full can of toffee made from the condensed milk, depending on your sweet tooth. But the remaining stores very well in the fridge and works beautifully drizzled over other desserts like cake or ice-cream.

TIP: If you don’t have a pressure cooker, follow this method. Pierce 2 holes on opposite sides of the top of your can and remove the label. Then put the can into a pan and add water. The water should reach three-quarters of the can. Bring to the boil and keep boiling for 3 hours for a soft toffee or 4 hours for a thick toffee. Keep checking the water content/level in your pan, and add whenever it starts reducing.

Source : FOODILCIOUS “COOKS @ WORK”

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