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|Servings||6 to 8|
Ingredients[edit | edit source]
- 9oz (250g) gingernut (or digestive) biscuits
- 10oz (275g) butter
- 1 tin (400g) sweetened condensed milk
- 6oz (175g) caster sugar
- ¼ pint (150ml) double cream
- 2 bananas
Procedure[edit | edit source]
Base[edit | edit source]
- 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 pie tin, and transfer to the fridge to chill.
Filling[edit | edit source]
- Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
- Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.
Assembly[edit | edit source]
- Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
- Chill for at least an hour so the caramel firms up.
- Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.
Warnings[edit | edit source]
- 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.