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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A delicious banana cake on a biscuit base. Ingredients:
1 (400 g) can condensed milk (not evaporated milk! be careful!) |
3 large bananas |
25 cinnamon biscuits (1 packet) or 25 ginger biscuits (similar digestives will do) |
1/2 pint double cream (225ml) or 1/2 pint whipping cream |
2 tablespoons butter (you may need more) or 2 tablespoons margarine (you may need more) |
Directions:
1. Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs.
2. Gently heat some butter in a saucepan until liquid (or just leave out at room temperature to soften). Pour liquid/soft butter into crumbs and mix well until crumbs and butter start to bind together.
3. Transfer the crumbs to a round dish and pat with a spoon or hands so that they cover the base. Place in the fridge to set.
4. Put the tin of condensed milk in a pan of boiling water or in a steam pan with water (NB- don't open the tin first) and allow to boil for about 1 1/2 or 2 hours. When done, remove the tin and leave to cool a little (when done, the condensed milk has caramelised). When cool enough to handle, open the tin carefully and pour/spoon the toffee from the tin onto the biscuit base of the dish.
5. Place back in the fridge to cool.
6. Slice the bananas and arrange them on the top of the toffee so they cover it.
7. Whip the cream until peaking, then fold on top and smooth out. (You can dust with chocolate or cinnamon powder for effect).
8. Keep in the fridge until needed, covered with cling-film.
9. * You can cook the condensed milk a day before making the cake.
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