|Servings||6 to 8|
- 9oz (250g) gingernut (or digestive) biscuits
- 10oz (275g) butter
- 1 tin (400g) sweetened condensed milk
- 6oz (175g) caster sugar
- 1/4 pint (150ml) double cream
- 2 bananas
To make the base, crush the biscuits into crumbs with the end of a rolling pin -- this is best done inside a freezer bag to avoid spillage and loss. Melt two-fifths of the butter (about 4oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs. Press into the bottom of an 8-inch (20cm) loose-bottomed tin, and transfer to a fridge to chill.
For the filling, place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing) and melt over a medium heat, stirring until the butter has melted, and sugar is just starting to melt. Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.
To assemble, chop the bananas into slices, arrange over the base, and pour the caramel over the top, before returning to chill for at least an hour for the caramel to firm.
Prior to serving, whip the cream, and spoon over the top, optionally with some grated chocolate, or garnish with Cape gooseberries.
- One pie may not be enough...
- If there are children present, it is practically impossible to keep them from licking the contents of the condensed milk tin! Be careful of the edges.