1 1/4 cups (2 1/2 sticks/10 oz/275g) butter
1 1/2 cups graham crackers or digestive biscuits, crushed
3/4 cup granulated or superfine sugar (caster sugar)
1 (14 oz/397g) can sweetened condensed milk
2 cups heavy cream, whipped
Cocoa, for decorating top
In a large saucepan, melt 4 oz. (1 stick) of the butter and stir in crushed graham crackers. Press into the bottom and sides of a 9-inch pie tin. Chill for 30 minutes. Place the remaining butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts. Add the sweetened condensed milk and bring gently to the boil, stirring continuously. Boil steadily for exactly 5 minutes, stirring frequently, to make a light golden caramel. Pour over the biscuit base and chill for about 1 hour, until firm. To serve, slice the bananas and arrange most of them over the caramel. Spread with whipped cream. Decorate with the remaining banana and dust top with cocoa.
Makes 8 servings.
Date: October 16, 2005