Everyone's favourite comfort food dessert, banoffee pie, is made even better by using shortbread fingers instead of digestive biscuits for the base.
1 tin sweetened condensed milk
280g crushed shortbread fingers
300ml pure cream, whipped
chocolate flakes (or Flake(TM) bar, crumbled) for decoration
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Directions Preparation:3hours30min › Extra time:2hours chilling › Ready in:5hours30min
Caramel Filling: Bring a saucepan 3/4 filled with water to a boil and put the can of condensed milk in it. Simmer in the boiling water for 3 hours, paying attention to add water when it evaporates. Cool can before opening - it will have turned into caramel. (You may prefer to make air holes in the can and then 'cook' it with simmering water coming as far up the sides of the can without getting into the can.)
The Base: Melt the butter in a large saucepan and stir in the crushed shortbread of your choice.
Press into the base and sides of 23cm springform cake pan. Chill for about 40 minutes.
Pour the caramel over biscuit base, let it cool. Cover caramel with sliced bananas and chill for about an hour until firm.
To Serve: Decorate with whipped cream and chocolate flakes. Add more freshly sliced banana if you like.