Prep time: 15min
Cook time: 15min
Instead of the more usual can of caramel, with
this recipe you make your own, if you double up and make a shortbread base you can make a batch of millionaire's shortbread at the same time!
for the base
225g digestive biscuits
150g butter, melted
for the caramel
50g caster sugar
2tbp golden syrup
200g tin condensed milk
300ml double cream
1 squares dark chocolate
First make the biscuit base, crush the digestives in a bowl with the end of a rolling pin until they make
fine lump free crumbs. Add the melted butter and mix until combined. Tip the mixture into 20cm pie dish or loose bottomed fluted tart tin and cover the sides and base with an even and smooth layer of the biscuit mix. Chill for 1 hour.
Make the caramel, place the butter, sugar and golden syrup in a medium heavy based pan. Once the butter has melted, bring to the boil and cook for 2min. Pour in the condensed milk and cook stirring for 5min until a golden caramel colour. Leave to cool slightly then pour over the biscuit base and leave to cool completely.
Once cool, arrange the sliced bananas over the top and then cover with a layer of lightly whipped cream. Grate over the dark chocolate and serve