About this recipe:I prefer to make a shortbread base rather than use digestive biscuits - it tastes a little richer. But the choice is yours. Either way, this is a great dessert for a crowd.
For the caramel filling
1 (397g) tin full cream condensed milk
For the base
100g (4 oz) butter
250g (9 oz) crushed good quality shortbread fingers
For the topping
1 (284ml) pot double cream, whipped
Flake bar, crumbled (to decorate)
Method Prep:3hr30min › Ready in:3hr30min
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.
To make the base: Melt the butter in a large saucepan and stir in the crushed shortbread of your choice.
Press into the base and sides of 23 cm (9") cake or flan tin. Chill for about 40 minutes.
Pour the caramel over biscuit base, let it cool. Meanwhile, slice the bananas and arrange on top of the layer of caramel.
Chill for about an hour until firm.
Decorate with whipped cream and a crumbled flake. Add more freshly sliced banana, if you like.