Banoffee Pie: A biscuit base topped with condensed milk and banana, swapping whipped cream for custard
Ingredients: 8 Marie biscuits, 1 large banana, ½ cup condensed milk, 1 tsp cocoa powder, 3 tsp powdered sugar, 300 ml fat-free milk, 4 tsp custard powder, 3 whole walnuts (finely chopped), 1 tbsp melted butter
Method: Pre-heat oven to 120 degress Celsius. Crush the biscuits and grind in a blender for 5 seconds. Remove and mix with melted butter, 1 tbsp water and walnuts. Spread the mixture evenly on the base of an ovenproof baking dish. Bake crust for 7–10 minutes. Cool completely. Pour the condensed milk over the biscuit layer and spread evenly. Cut the banana into ¼-inch thick slices and arrange over the layer of condensed milk. Boil 200 ml of milk. Dissolve 4 tsp custard powder in the remaining 100 ml of milk. Add the custard mixture to the boiling milk. Continue to cook on low heat, stirring constantly, until milk thickens. Stir in sugar and set aside. Pour custard evenly over the banana layer. Dust the top with cocoa powder. Refrigerate for 2–3 hours. Serve chilled.
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