I’ve made banoffee pie several times, and it always seems to go down well, so here’s the recipe. It’s based on a recipe from Good Housekeeping: Step-by-step Cookbook, which is a really nice cookbook, but I’ve made a couple of minor alterations:
150 g digestive biscuits
75 g unsalted butter, melted
1 tsp ground ginger
450 g dulce de leche toffee sauce
4 medium-sized bananas
juice of one lemon
285 ml whipping cream
Put the biscuits in a food processor and whiz to a crumb. Add the melted butter and ginger, and process for one minute to combine.
Line a cake tin with greaseproof paper. Press the biscuit mixture into it. Pour the toffee sauce on top. Peel and slice the bananas, toss them in the lemon juice, and put them on top of the toffee sauce. Chill the pie.
Remove from the tin, whip the cream and put it on top. Optionally, decorate with chocolate shavings.
If you can’t get dulce de leche, make it like this: Pierce two holes in a tin of condensed milk. Place in a pan. Pour water three-quarters up the can. Simmer for 2 to 4 hours, topping up the water as needed.
If you can’t get condensed milk, make another pudding.