Apr 6, 2011 0
Apr 4, 2010 3
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400g tin sweetened condensed milk
500g digestive biscuits
4–6 firm ripe bananas
500ml double cream
3 teaspoons yoghurt
First make the toffee. Put the condensed milk in a deep pan and top with boiling water, making sure the tin is completely covered. Simmer for 3 hours with a loose lid on the pan. Keep topping up with water every 30 minutes or whenever the top of the tin is exposed. Turn off the heat after 3 hours and leave to cool in the pan.
Meanwhile make the biscuit base. Crush the digestives by putting them in a sandwich bag and crushing with a rolling pin. Melt the butter and mix into the crushed biscuits. Mix thoroughly and then pack the butter and biscuits tightly into the bottom of a 12″–18″ cake tin. Leave in the fridge to set.
Carefully open the condensed milk tin and gaze in wonder at the toffee. Spread over the biscuit base. Slice the bananas and layer over the toffee.
Whisk the cream and yoghurt together until it forms stiff peaks. Spread over the bananas and toffee and finish off with a dusting of coacoa powder. Enjoy!