The girls pronounced this the best pudding I have ever made.
The caramel cream definitely gave it an edge over the average banoffee pie. However, it also make the pie softer- so it didn’t set as well as my plain cream banoffee pies normally do. So if you want a more delicious but messier pie, opt for my caramel cream version. If not, put a couple tablespoons of brown sugar through the cream instead of the caramel.
1 tin of Carnations caramel
400 ml whipping cream
4 bananas
2 chocolate flakes
8 digestives
8 Hob Nobs
200g butter
75g brown sugar
a springform cake tin
Melt half of the butter in the microwave and use a little to grease the base and sides of the tin.
Crush the Hob Nobs and digestives in a food processor until they are chunky crumbs. If you’ve not got a food processor, you can use the crushy bag method.
In a large bowl, mix the crushed biscuits with 100g of melted butter.
Pour this mixture into the tin and use our hands or a spoon to pat down into a firm layer.
Tip half of the caramel onto the biscuit base and smooth down with a knife.
Slice the bananas – try to do even slices- and place on top of the caramel.
You want to make a full layer of bananas across the caramel.
Tip the rest of the caramel over the bananas and smooth with a knife.
Use an electric whisk to beat the cream until it’s stiff.
In a small saucepan, heat the remaining 100g of butter until it’s melted.
Sift the brown sugar into the pan.
Keep the mixture on a low heat for about five minutes, stirring frequently.
Allow the mixture to cool for a few minutes, then add to the cream and whisk again.
Spoon the caramel cream mixture onto the banoffee pie. Use the back of a knife to get a smooth layer.
Crumble the chocolate flakes across the top.
Chill in the fridge for at least six hours before serving.
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