Easy Banoffee Pie

Banoffee Pie - it's got to be the sweetest, creamiest, most indulgent pudding on earth!  Yet it still contains fruit....   This is the world's simplest recipe, with the only cooking being melting butter for the biscuit base.  You could also use Gluten Free digestive biscuits.  This recipe is ideal for students and mums in a hurry.   Here I made it in a ceramic dish, which means it is much more difficult  (and messy) to cut.   I usually use a loose based metal tin.  

Banoffee Pie

Banoffee Pie

6oz/150g crushed digestive biscuits (or Hobnobs)

3oz/75g melted butter

1 tin (397g) Carnation Caramel

3 bananas

½ - ¾ pint whipped cream - double or whipping, as preferred

Line the base of an 8” loose based tin with baking parchment.   Mix the bicuits and melted butter, press into the tin so they make an even layer, and chill until set. 

Spread the caramel over the biscuit base, chop the bananas over the top and cover with whipped cream.  Chill, but not for long, this tastes better at room temperature.   Remove from the tin (and remove the parchment too!) before eating if you want to cut it into neat slices.     

Be Warned:  this pudding does not last.

This is also featured in my book "Kate's Puddings - the Cookbook of the Blog" available on eBay and on my website www.katespuddings.co.uk along with 74 other recipes, many of which will not be appearing on the blog, but all of which are ABSOLUTELY DELICIOUS!