Banoffee pie

Serves 6–8

For the crust

• 200g d igestive biscuits
• 50g pretzels
• 60g butter

For the filling

• 250g tinned caramel
• 2 bananas
• 250g whipping cream
• 0 Good-quality dark chocolate

Step 1
Put the biscuits and pretzels in a food processor and whizz to fine crumbs.

Step 2
Add the melted butter and process briefly.

Step 3
Press the biscuit mixture into the bottom of a greased 20cm springform cake tin and put in the refrigerator to set for at least 20 minutes.

Step 4
Spread the caramel over the biscuit base, top with the banana slices, then cover with the whipped cream.

Step 5
Grate the dark chocolate over the cream and serve immediately.