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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
275 g butter |
250 g ginger biscuits (or digestive, butter etc) |
150 g caster sugar |
400 g sweetened condensed milk |
5 bananas |
500 ml double cream |
chocolate (for grating) |
Directions:
1. Crush the gingernut biscuits so they resemble breadcrumbs.
2. Melt 4oz of the butter and mix with the biscuits.
3. Press mixture into a dish about 28cm diameter and about 6-7 centimeters deep.
4. Chill.
5. Place remaining butter and sugar in a non stick saucepan and melt.
6. Add the condensed milk and gently bring to the boil stirring continuously so mixture does not burn.
7. Boil for 5 minutes exactly to make a light caramel.
8. or Place remaining butter, sugar and condensed milk in a large glass bowl and microwave 2-3 minutes, stirring occasionally.
9. It should change colour to a light caramel.
10. Don't over do it as it will make the toffee too hard.
11. Allow to cool slightly and then pour over biscuit base.
12. Chill.
13. Slice the bananas over the caramel.
14. Beat the cream until stiff and cover bananas.
15. Top with grated chocolate Be warned this is very sweet.
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