BANOFFEE PIE

Ingredients
Tin (~400g) of condensed milk (NOT evaporated milk!)
Three large bananas
One packet of McVities Chocolate Hob-Nobs (or similar-digestives will do)
Half-pint of double cream, or whipping cream or ice cream whipped with coffee/chocolate
2 tablespoons butter
dark chocolate sauce to pour over final layer.
Method
Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs. Gently heat some margarine in a saucepan until liquid (or just leave some out at room temperature to soften). Pour crumbs and liquid/soft margarine and mix in with the crumbs until they start to bind together. Transfer the biscuit crumbs to a round dish (a large Pyrex dish is good) and pat with a spoon so that they cover the base. Place in the fridge to set.
Put the tin of condensed milk in a pan of boiling water (NB- don't open the tin first!) and allow to boil for 2 hours . You should put a lid on the pan to prevent all the water boiling off. When done, remove the tin and leave to cool a little (you could pour cold water on it to cool the outside). When cool enough to handle, open the tin carefully - the condensed milk will have caramelised and may well shoot out the opening. Pour/spoon the toffee from the tin onto the biscuit base of the Pyrex dish. Place back in the fridge to cool.
Slice the bananas and arrange them on top of the toffee. Whip the cream until peaking, then fold on top and smooth out. Dust with chocolate powder for effect. Keep in the fridge until needed, covered with cling-film.
Tips
You may want to make the biscuit base with a lip (a bit like a flan or pavlova). Start the condensed milk boiling, then do the base. Have a rest for a while, then pour out the toffee and start on the cream and bananas. Serve cut into wedges in a bowl.

VARYING RECIPE
Banoffee Pie
INGREDIENTS
1-1/2 (210g) cups all-purpose flour
1/2 cup (50g) confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons or 130g) unsalted butter, cut into small pieces and frozen
1 large egg yolk
3 large ripe bananas
dulce de leche
1-1/2 cups (375g) heavy cream, chilled OR ICE CREAM
METHORD
Sift together the flour, sugar, and salt into a large bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles oatmeal (large crumbs), then cut in the egg yolk until the dough comes together into small curds.
Grease a 9-inch fluted tart pan and press the tart dough into the bottom and up the sides. Don't be too heavy-handed with the pressing-- apply only enough pressure so the dough clings together and can still crumble, but you don't want to have a hard, stony crust. Freeze for at least 30 minutes, preferably longer.
Preheat the oven to 375°F (190°C) Grease a piece of foil large enough to cover the tart and place it grease-side down on the crust. Bake in the middle rack of the oven on a sheet pan for 25 minutes, then remove the foil and bake for 8 minutes more. Set the crust aside to cool. Meanwhile, whip the cream until it forms firm peaks and set aside in the fridge.
Spread some dulce de leche on the bottom of the cooled crust, only enough to make a thin layer. Slice the bananas 1/4 inch thick and lay them out in one layers over the dulce de leche. Using the dulce de leche at room temperature, spoon it over the bananas only to fill the crevices between them, but not enough to make them float. Place another layer of banana slices over this and repeat. Place the whipped cream in a piping bag and pipe a design on the top. Alternatively you can just spoon it in and form swirls. Use the remaining dulce de leche to make a striped pattern on top, or you could do as I did and squeeze some chocolate syrup on.