Banofee Pudding

Banofee = Banana + Toffee , a classic English dessert. Made originally as a pie, this version of mine just assembles layers in a glass serving bowl. The same can be made the original way, in a pie dish or a springform cake dish. The layers are of a biscuit base, topped with a toffee sauce and then finished off with bananas and whipped cream. I spiked mine with some Irish Bailey's liquor , just to break the slightly over sweet taste of this dish, optional of course. Super easy and loved by all, this one ought to be tried.

Ingredients (serves 8)

For the biscuit layer
200 gms powdered digestive biscuits
80 gms melted butter

For the toffee sauce
1 can (400gms) condensed milk
100 gms salted butter
3/4 cup brown sugar (necessary for the colour)
30 ml Irish Baileys liquor (optional)

For the topping
4-5 ripe bananas
20 ml Irish Baileys liquor (optional)
3 cups whipped cream
Grated dark chocolate (to garnish)

1. I used a rectangular baking glass dish, about 12 X 5 inches. You can make two medium pies if using a 9 inch pie base, divide the ingredients equally.
Mix the butter and the biscuits for the biscuit layer. Spread uniformly over the base of the dish (or along the base and the sides if using a pie dish) and leave to chill while the rest of the ingredients are prepared.
2. For the toffee, melt the butter in a non stick pan and add the brown sugar on a slow flame. Stir till the sugar melts.Pour in the condensed milk and mix well. Boil this liquid for a minute or two till it thickens and the texture appears like toffee (see picture below). Turn off the gas and add the liquor
3. If using a pie dish, carefully separate the pie from the dish and keep on a serving plate (requires some expertise) .Pour the toffee sauce uniformly over the biscuit layer.
4. Next layer the sauce with sliced bananas. Pour the liquor over the bananas and top with the whipped cream.
5. Finally top with grated chocolate. Chill for 4-5 hours before serving