• 8servings
  • 210minutes

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. For the caramel filling:

  2. 1 (397g) tin full cream condensed milk

  3. For the base:

  4. 100g (4 oz) butter

  5. 250g (9 oz) crushed good quality shortbread fingers

  6. For the topping:

  7. 2 bananas

  8. 1 (284ml) pot double cream, whipped

  9. Flake bar, crumbled (to decorate)

Instructions Jump to Ingredients ↑

  1. To make the caramel: Bring a saucepan 3/4 filled with water to a boil and put the can of milk in it. Simmer in the boiling water for 3 hours, paying attention to add water for when it evaporates. When opened, it will transform in caramel.

  2. To make the base: Melt the butter in a large saucepan and stir in the crushed shortbread of your choice.

  3. Press into the base and sides of 23 cm (9") cake or flan tin. Chill for about 40 minutes.

  4. Pour the caramel over biscuit base, let it cool. Meanwhile, slice the bananas and arrange on top of the layer of caramel.

  5. Chill for about an hour until firm.

  6. Decorate with whipped cream and a crumbled flake. Add more freshly sliced banana, if you like.


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