Banoffee Pie
Ingredients:
For the biscuit base:
350g gluten free digestive biscuits
165g butter, melted
For the caramel:
1x 397g (sweetened) condensed milk
90g light brown sugar
90g butter
For the toping:
3-4 very ripe bananas
300ml double cream
3 tbsp icing sugar
a little milk chocolate, grated to finish
Method:
Firstly, make the base. In a food processor, blitz the biscuits into a crumb-like texture - not into a fine dust (can also be bashed in a zip lock bag with a rolling pin). Put the blitzed biscuits into a large bowl and pour in the melted butter. Mix until well combined. Spoon the mixture into a loose-bottomed 23cm fluted tart tin. Compact the mixture into the base and up the sides of the tin using the back of a spoon. Next, press the base of a small jar/measuring cup over the biscuit base and against the sides to tightly compact, ensuring the sides are a consistent thickness. It should look deceptively similar to a pastry case. Chill in the fridge for 30 mins while you make your caramel.
Put a small saucepan over a low heat. Add the condensed milk, sugar and butter. Allow to gently heat until melted and then stir constantly for around 10-12 mins until thickened. Pour the caramel into the chilled biscuit base and place back into the fridge for about 1-2 hours.
Once the caramel has set, slice the bananas into 5mm rounds, and place over the caramel in one or two layers.
In a mixing bowl, either by hand or using a hand whisk, whip the cream and icing sugar until it forms soft peaks. Spoon the cream over the bananas and finish with a little grated chocolate. Return to the fridge until ready to serve.