Banoffee Pie

Method:

To make the base crush the digestives and 50g of pecans in a processor together to make crumbs and add 80g of melted butter.  Put this into the cake tin and press evenly over the base and slightly up the sides.  Put in the fridge for 30 minutes.

First make the caramel.  Melt 80g butter with the sugar, stirring all the time and slowly bring it to the boil and cook until it becomes a caramel colour, now add the caramelised condensed milk and fold in and then take off the heat. 

Fold the bananas into the caramel sauce with the remaining 50g of  pecans and then spread over the mixture.  Put into the fridge for 1 hour until cold.  Whip the cream and add the icing sugar.  Whisk to a soft peak and place on top of the banana and caramel. 

Melt the chocolate in a bain marie.  Fold in the butter and finally the cream and drizzle a pattern on top of the cream.