Banoffee Pie

350g (12oz) ready-made shortcrust pastry

For the filling:

150g (5oz) butter

100g (31/2oz) dark brown soft sugar

1 x 397g can sweetened condensed milk

For the topping:

2-3 ripe bananas

300ml (1/2pt) double cream, lightly whipped

Chocolate sauce and cocoa powder, to decorate

A great classic, you can prepare this pie the day before up until the end of stage 2 – just keep it chilled

In short	Serves: 6 people Course: Desserts
Nutrition (per portion)	971 calories 64g fat (35g saturates)

Method

1 Preheat the oven to 180°C/160°C fan/Gas 4. Roll out the pastry and use to line a 20cm (8in) loose-bottomed tart tin. Line with baking parchment and baking beans and bake blind for 15-20 minutes or until golden. Remove paper and beans and return to the oven for 5 minutes or until crisp. Allow to cool.

2 To make the filling, place the butter and sugar in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring for about 6-8 minutes, to make a caramel. As soon as it thickens, remove from the heat. Spread over the base, allow to cool, then chill for about 6-8 hours (or overnight) until firm.

3 Remove the pie from the tin. Slice the bananas, fold half into the whipped cream and spoon over the pie. Decorate with the remaining bananas, drizzle chocolate sauce over, dust with cocoa and serve.