My Banoffee pie:
250g unsalted butter
1 large pack McVitie's Digestives
1 jar Dulce de leche
2 reasonably ripe bananas
1 pint double cream
Some very dark chocolate
You'll also need - a flan dish ( I use a ceramic one), a saucepan, a mixing bowl, a whisk, and a grater. You might need a food mixer.
Firstly, put 2/3 of the butter in the saucepan, put on a low heat and leave it to melt.
Next, pour the pack of digestives in to a bag and beat them to tiny pieces with your fist. Or a rolling pin, or a book, or whatever. They need to be crummy. You can use a food mixer here but I tend not to because of the hassle of cleaning it and the pleasure of beating digestives to death.
Pour the crushed biscuits in to the melted butter, stir together and check to see if it'll hold its shape when cold. To do this, push it against the side of the saucepan with a wooden spoon. If it stays put, your butter/biscuit mix is right. If it falls apart at all, you need more butter. If it's a gooey mess, you need more biscuit.
When you've got the right mix, scrap the buttery biscuit goodness in to the flan dish, and flatten it to make the base. Make it nice and neat, then put it in the fridge to cool.
Open a bottle of wine, and drink some.
Once the base has cooled and firmed up, take the dish out of the fridge.
Pour your double cream in to your bowl and beat it until it's rigid as fuck.
Peel your bananas, slice the bananas and lay them on the biscuit base.
Slather the Dulce de leche over the bananas, accidentally getting plenty on your fingers so that you're forced to lick it off.
Cover the whole thing with the whipped double cream, making pretty peaks or patterns as is your wont.
Grate dark chocolate all over the top.
Ta-Da! One of FlatpackHamster's Epic Banoffee Pies, ready to eat.