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Banoffee

Ingredients

Base

  • 200g Butter
  • 200g Digestive Biscuits

Topping

  • 200g Butter
  • 200g sugar
  • 2 x 400ml can condensed milk
  • 6 bananas chopped
  • 4 leaves gelatine

Method

Base

  1. Crush the Digestive biscuits and mix in melted butter.
  2. Place into tray covering the base
  3. Place in fridge to chill for 15 minutes

Topping

  1. Melt Butter and sugar together in a pan until a golden caramel
  2. Add both cans of condensed milk along with the chopped bananas, cook to soften
  3. Add gelatine leaves
  4. Blitz in a blender until smooth
  5. Pour on to chilled base, return to fridge and chill for 15 minutes
  6. Serve with dollop of sour cream or drizzled in toffee sauce
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