A crisp biscuit base filled with the delicious combination of chewy toffee, bananas, cream and chocolate, this pudding is a real winner! The filling takes a little time and attention to make – it needs to be stirred continuously to prevent it from burning – but it’s well worth the effort.
Serves: 10; Cost: £3.20; Time to prepare: 20 mins; Time to cook: 23-33 mins; Cals per portion: 510
Ingredients: Base: 225g (8oz) oaty biscuits like hobnobs crushed; 75g (3oz) butter, melted
Filling and Topping: 405g can skimmed sweetened condensed milk; 100g (4oz) butter; 45ml (3 tbsp) maple syrup; 300ml (1/2 pt) double cream; 2 small bananas, peeled and sliced; 15ml (1 tbsp) lemon juice; cocoa powder and chocolate curls
1. To make the base, place the crushed biscuits in a large bowl and stir in the melted butter. Mix thoroughly then press mixture into the base and up the sides of a 20cm (8in) greased loosed-based fluted flan tin. Chill while making the pie filling.
2. To make the filling, place the condensed milk and the butter in a heavy-based pan and heat, stirring all the time, until the butter has melted. Simmer very gently, stirring all the time for 20-30 mins until the mixture thickens and turns a caramel colour.
3. Stir the maple syrup and 30ml (2 tbsp) of the double cream into the mixture and leave to cool for 10 mins, stirring occasionally. Then spread the cooled mixture into the prepared biscuit case and level the surface. Leave to cool completely.
4. Toss the banana slices in the lemon juice then arrange them over the cooled filling. Whip the rest of the cream until softly peaking, then spoon in large swirls over the bananas. Dust thickly with the cocoa powder and decorate with the chocolate curls.