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You will need:
275g (10oz) Unsalted Butter
250g crushed Digestive biscuits
175g (6oz) Caster Sugar
397g can of Carnation Condensed Milk
2 large bananas
150ml (1/4 pt) double cream,
Plain chocolate to decorate
• Melt 100g (4oz) of butter & stir in crushed biscuits. Press into the base and sides of a 19cm (7.5”) flan dish. Chill for 30 mins.
• Place remaining butter and the sugar in a non stick saucepam over a low heat , stirring until butter melts. Add the condensed milk and bring gently to the boil, stirring continuously. Boil steadily for 5 mins stirring frequently, to a make a light golden caramel.
• Pour over the biscuit base and chill for about 1.5 hrs until firm.
• To serve, slice the bananas and arrange most of the over the caramel. Whip the cream and maple syrup together. Spread the cream over the top of the bananas. Decorate the top with the remaining bananas and grated chocolate.