Chrissie Swan Instagram – At the behest of @s.j.talbot and many, many others… behold my Banoffee Pie recipe! What you’ll need: 1 packet McVitties Digestive biscuits. 100grams melted butter 1 tin condensed milk. 3 bananas 400ml cream, whipped with 2 tablespoons of caster sugar and slurp of vanilla extract. Makes it taste like vanilla icecream 🤤 Dark chocolate (not much – just to grate on the top) HERE’S WHAT TO DO: Make the Dulce de leche. (You can buy a pre-made product called Caramel Top n Fill but I don’t like it anywhere near as much as the one I make below – reasonable shortcut though) Take label off a tin of condensed milk and place it in a saucepan full of water (leave the tin sealed). Make sure there’s a few centimetres of water above the top of the can (and I do about 5 at a time because this part takes the longest! They store in the fridge (sealed) forever and it means you can get a Banoffee on the table within minutes) Bring water to the boil then turn it down to a simmer, lid on, about 4-5 hours checking the water hasn’t evaporated. After that time I just leave it in the water to cool down (it takes hours). When it’s cool enough to open you have the most delicious caramel ever! BISCUIT BASE: Blitz the biccies then stir in the melted butter. Push into a greased pie dish or square quiche tin – whatever you like – and bake for just 5 minutes on about 180. Whack into the fridge for a few hours until properly cold. ASSEMBLE! Spread your caramel onto the biccie base, arrange sliced bananas, top with whipped cream. Use a micro plane to grate some chocolate on top! Scoff. ❤️ 🍌 🥧