Friday, July 05, 2002

Due to popular demand

- One pack of chocolate hobnobs/digestive biscuits.....or, as I couldn't find any of these, a pack of Wegmans choccy chip cookies (you can use ginger snaps for added excitement!)
- Bit of margarine (approx 2 tablespoons)
- One 400g tin of condensed milk
- 3 or 4 bananas depending on size of dish
- Heavy/whipping cream (8oz)

Place the tin of condensed milk (UNOPENED!) in a LARGE pan of water. Bring water to the boil and then simmer gently for 2 hours. Cover the pan and make sure there's lots of water in there to avoid loss of limb. The tin will probably say don't do this but if you keep an eye on it, don't overheat it and don't let the water evaporate you should be ok.

While the milk is bubbling away, bash the cookies into crumbs (put them in a plastic bag and use a rolling pin or some other large object). I used about 3/4 of the packet but it will depend on the size of your dish/how thick a base you like.....use your judgement!
Melt the margarine gently and then throw in the cookie crumbs. Stir it all together and then use the mixture to line the bottom of a serving dish. Press them down nicely so they'll form a good base. Put the dish in the fridge so it all sets.
Rest for an hour or so!

After 2 hours, pour a lot of cold water in the pan with the milk tin. Carefully remove the tin and open. Word of you pierce the tin the caramelized milk will bubble out so it's a good idea to do it over a dish so you don't lose may be hot as well so watch your fingers. Pour/spoon the milk over the biscuit base, smooth it out and put back in the fridge to "set" doesn't solidify!

Slice the bananas and spread across the caramel mixture.
Whip the cream until it's thick and lovely. Spoon over the bananas and smooth out.
Sprinkle with cocoa powder or anything else you fancy.
Keep in the fridge until you're ready to eat it.



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