• 8servings
  • 35minutes

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Nutrition Info . . .

VitaminsB6, D
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2tbsp cocoa powder

  2. 1tsp mixed spice

  3. 100g (4oz) butter, melted

  4. 250g (9oz) digestive biscuits, finely crushed

  5. 100g (4oz) butter

  6. 50g (2oz) caster sugar

  7. 50g (2oz) dark brown soft sugar

  8. 397g can condensed milk

  9. 1tbsp black treacle

  10. 75g (3oz) dark chocolate, melted

  11. 4 small bananas

  12. 284ml carton double cream, lightly whipped

  13. cocoa powder, to dust

Instructions Jump to Ingredients ↑

  1. Add the cocoa powder, mixed spice and melted butter to the crushed biscuits and blend well. Press the mixture into the base and part way up the sides of a 20 cm (8 in) spring-form cake tin, then chill well.

  2. Make the filling: place the butter and both sugars in a saucepan over a low heat, stirring until the butter has melted and the sugars dissolved. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel. As soon as it comes to the boil, remove from the heat, then add the treacle and melted chocolate and mix thoroughly.

  3. Spread the filling over the biscuit base and chill for about 1hr 30 mins, until firm.

  4. To serve, slice the bananas, fold half of them into the whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with cocoa powder.


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