Fyffes

A creamy, dreamy dessert with a spicy base and a wonderful toffee middle, topped with bananas and cream and sprinkled with chocolate flakes.

Preparation time - 15–20 minutes
Cooking time - 2-3 minutes
Chilling time - 2–3 hours

Ingredients308

For the base
275g/10oz unsalted butter
225g/8oz digestive biscuits, crushed
1/2 tsp. ground ginger or ground cinnamon

For the filling
1 x 400g can of sweetened condensed milk
150g/6oz caster sugar
3 bananas, peeled
225ml/8floz double cream, lightly whipped

To decorate
3tbsp. grated chocolate

Method

1.Melt 100g/4oz butter in a pan over a gentle heat. Take off the heat and stir in the biscuits and spice.

2.Press the biscuit mixture around the sides and base of a loose-based flan tin. Chill for 20 – 30 minutes until set.

3.In a non-stick medium pan put the milk, sugar and remaining butter. Over a very gentle heat dissolve the sugar before bringing up to the boil, stirring all the time. Stir until the mixture turns a pale golden brown colour, then pour into the prepared case. Leave to set (cold).

4.Slice the bananas and arrange half on top of the caramel. Put a quarter of the bananas into the whipped cream and spread on top of the caramel layer.

5.Decorate with the remaining bananas and grated chocolate. Serve in slices.

Cook’s tip
The secret to a perfect caramel is to cook it slowly and make sure you stir the mixture all the time. If you don’t,  it will get stuck on the base of the pan and the mixture will have brown flecks in it.