Recipe Index

Ingredients

• 5 1/2 oz digestive biscuits, about 10 biscuits
• 10 1/2 tbsp butter, divided
• 1/3 cup plus 1 tbsp light muscovado sugar
• 1 x 14 oz can full-fat sweetened condensed milk
• 1 tsp vanilla extract
• 1 1/4 cups heavy cream
• 3 small just-ripe bananas, sliced
• 1 3/4 oz dark chocolate, melted, or cocoa powder for dusting

Method

1. Crush the biscuits to fine crumbs in a food processor or in a bag with a rolling pin. Melt half the butter, stir it through the crumbs, then press the mixture firmly over the base and a little way up the sides of a 9-inch loose-bottomed tart tin. Chill for at least 20 minutes.
2. For the toffee filling, put the remaining butter and the muscovado sugar in a saucepan over low heat and stir until the butter melts and the sugar dissolves.
3. Pour in the condensed milk and bring to a gentle boil, stirring constantly. Simmer for 2 to 3 minutes, still stirring, until the mixture thickens and turns a light caramel colour. Stir in the vanilla.
4. Pour the toffee over the chilled biscuit base and spread it level. Cool, then chill for at least 1 hour until set.
5. Whip the cream until it holds soft peaks. Arrange the banana slices in a layer over the toffee, then pile the cream on top and swirl it with a spoon.
6. Drizzle with the melted chocolate or dust generously with cocoa powder. Serve in slices straight from the fridge.

Prep: 1 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data