Fuss free Banoffee Pie

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!

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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.

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Cover the base with a layer or sliced bananas and drizzle over a little lemon juice to offset the sweetness slightly.

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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.

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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.

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Leave to chill in the fridge for a couple of hours before carefully removing the tin to reveal your masterpiece. Enjoy as is… This certainly doesn’t need any accompaniments.
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