Delicious caramel and banana pie, which is always popular with
the sweet-toothed.
the sweet-toothed.
275 g (10 oz) butter
250 g (9 oz) gingernut biscuits, crushed
150 g (6 oz) caster sugar
397 g can Sweetened Condensed Milk
2 bananas
150 ml (1/4 pint) double cream, whipped
plain chocolate, grated, to decorate
250 g (9 oz) gingernut biscuits, crushed
150 g (6 oz) caster sugar
397 g can Sweetened Condensed Milk
2 bananas
150 ml (1/4 pint) double cream, whipped
plain chocolate, grated, to decorate
method
1. In a large saucepan, melt 100 g (4 oz) of the butter and stir in the crushed biscuits. Press into the base and sides of a 19 cm (7 1/2 inch) deep, loose-bottomed fluted, flan tin. Chill for 30 minutes.
2. Place the remaining butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts. Add the Milk and bring gently to the boil, stirring continuously. Boil steadily for exactly 5 minutes, stirring frequently, to make a light golden caramel.
3. Pour over the biscuit base and chill for about 1 hour, until firm.
4. To serve, slice the bananas and arrange most of them over the caramel. Spread with the whipped cream. Decorate with the remaining bananas and grated chocolate.
2. Place the remaining butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts. Add the Milk and bring gently to the boil, stirring continuously. Boil steadily for exactly 5 minutes, stirring frequently, to make a light golden caramel.
3. Pour over the biscuit base and chill for about 1 hour, until firm.
4. To serve, slice the bananas and arrange most of them over the caramel. Spread with the whipped cream. Decorate with the remaining bananas and grated chocolate.
serving amount
serves 8
rate this recipe
9.6
out of 10
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