Tin (400g) of condensed milk (NOT evaporated milk)
Three large bananas
One packet digestive biscuits
Half a pint of double cream
2 tablespoons butter
Some grated chocolate or a crumbled up Flake bar
Crush the biscuits with a rolling pin until they are reduced to crumbs. Gently heat the butter in a saucepan until melted. Mix in the biscuit crumbs until they start to bind together. Transfer the biscuit crumbs to a round pie tin and pat with a spoon so that they cover the base. Place in the fridge to set.
Put the unopened tin of condensed milk in a pan of boiling water and boil for about 3 hours. Add more water when necessary to prevent boiling away.
When done, remove the tin and leave to cool. When cool enough to handle, open the tin carefully. Spoon the caramelised milk onto the biscuit base. Place back in the fridge to cool.
When cooled, slice the bananas and arrange them on top of the caramelised milk. Whip the cream, and spoon it onto the top of the bananas, smoothing down with the spoon.
Refrigerate until needed.