Banoffee

To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 – 3 hours. The longer you boil it, the darker and thicker the toffee will be. Ensure the tin is fully immersed in the water, if not it may explode.

For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan. Make sure that there are no holes. Chill.

Arrange the sliced banana on to the base and spread cream on top. Crush the flake bar and sprinkle over the top to decorate.