Serves 12
INGREDIENTS
- 250g (9oz) digestive biscuits
- 100g (3½oz) butter, melted
- 397g can Carnation Caramel (see recipe below)
- 4 small bananas
- 300ml carton whipping cream
- grated chocolate, to decorate
You will also need:
- 23cm (9in) loose-bottomed tart tin (so you can unloose the frozen pie crust)
INSTRUCTIONS
- To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Using a spoon press the mixture into the base and up the sides of the tin to make a pie shell.
- Spread the caramel over the base – do not over beat or the caramel will become runny, simply spread with a spoon or spatula. Chill until ready to serve.
- Slice the bananas and scatter over the base. Decorate and whip the cream to soft peaks and spoon over the bananas. Top with grated chocolate or cocoa. Chill before serving! Enjoy!
HOMEMADE CARAMEL SAUCE
INGREDIENTS
- 1 cup Brown Sugar
- 1/2 stick Butter (4 Tablespoons)…
- 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
- 1 Tablespoon Vanilla
- Pinch Of Salt
INSTRUCTIONS
- Mix all ingredients in a medium saucepan over medium-low to medium heat.
- Cook while whisking gently for 5 to 7 minutes, until thicker. (Warning: Do not overcook caramel or it will be hard as stone. It will thicken as it cools)
- Turn off heat.
- If sauce is thin, just continue cooking for a few more minutes.
Credits to: thegoodwebguide.co.uk
