This is probably the easiest, quickest but most liked dessert recipe in my repertoire. If you don’t try it, you’re definitely missing out!
300g ginger nuts, a large knob of salted butter, a can of condensed caramel, 3 or 4 bananas, a splash of lemon juice and chocolate curls/smashed up Scottish Tablet to decorate, and you’ve got a very indulgent and very tasty dessert.
Blitz the biscuits in a processor and slowly drizzle in the melted butter. I didn’t actually weigh mine, but you want it the consistency of wet sand. It needs to be able to stick together and contain all that sticky caramel. Press it into a springform tin and push it up about an inch and a half up the sides.
Cover the base with a layer or sliced bananas and drizzle over a little lemon juice to offset the sweetness slightly.
Empty the caramel into a bowl and beat with a spoon to loosen it to a pourable (I’m not sure that’s even a word!) consistency. Drizzle over the bananas.
Lightly whip the cream, spread it over the caramel and sprinkle with crushed Scottish Tablet and dark chocolate curls. To make chocolate curls lay a slab of chocolate on a worktop, smooth side facing up, and drag a large sharp knife firmly down it holding the tip of the blade as well as the handle.