Skip to content
Ingredients
- Butter, melted 100g
- Light digestive biscuits, crushed 225g
- Butter 75g
- Dark brown soft sugar 1/3 cup
- Carnation Condensed Milk 397g
- Bananas 2
- Carton of whipping cream, whipped to soft peaks 150ml
- Chocolate shavings or cocoa powder, to dust
Steps
- Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 10 minutes.
- Place 75g butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for 1 hour.
- If your caramel’s too runny, you probably didn’t get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more or it may catch and go grainy. To avoid it catching or going grainy, you should always use a heavy based, non-stick pan, keep stirring so it doesn’t catch and make sure you use a timer!
- Top with whipped cream and sliced bananas. Dust with cocoa powder.
Source
Carnation
