||With a thick layer of biscuits, smothered in golden caramel, topped with sliced bananas and freshly whipped cream - what's not to love!!
- 1 ¼ lb/600g digestive biscuits
- 9ozs/250g butter
- 2 cans condensed milk
- 6 large bananas
Using either a food processor or a plastic bag and a rolling pin, crush the biscuits into small pieces.
Do not make them too fine as it's nice to leave a little crunch in the base.
Melt the butter and add it into the biscuits to bind them together.
The mixture should not be too wet at this stage.
Press this mixture into a 10 inch cheesecake (spring form) tin and place into the fridge to set for a few minutes whilst you make up the topping.
The condensed milk needs to be done the day before to allow it to cool down and extreme caution must be paid to this process.
Put the condensed milk cans into a large saucepan and fill the saucepan with water making sure that they are completely covered.
Bring the water to the boil and then reduce the heat and allow the water to simmer.
Retain this constant simmer for 3 hours and then turn off the heat.
(IT IS VITALLY IMPORTANT THAT THE CANS ARE COVERED AT ALL TIMES BECAUSE IF NOT THE CARAMEL WILL EXPLODE AND CAN BE VERY DANGEROUS IF IT COMES IN CONTACT WITH YOUR SKIN)
Allow the cans of condensed milk to cool (In the water) overnight and the next day spread the contents of the tins over the biscuit base.
Use a spoon dipped in boiling water to smooth the surface.
Peel and slice the bananas on top of the thick layer of a caramel.
Whip the cream and spread this on top of the bananas.
Drizzle the top with melted chocolate.
Transfer the entire dessert to the fridge for at least one hour to set.
Remove the cake from the tin and transfer onto a serving platter.
Decorate with some fresh berries and serve.
When boiling the carame l -PROCEED WITH EXTREME CAUTION.
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