John Myers
Ingredients for 1 servings:
- 225 g biscuit(s), crumbled, e.g. Hobbits, Hobnobs or diet biscuits, not too sweet
- 1 tsp cinnamon powder, to taste
- 100 g butter, melted
- 175 g butter
- 50 g sugar, light brown
- 400 g condensed milk, sweetened, e.g. Milchmädchen
- 2 bananas
- lemon juice
- 300 ml double cream, alternatively whipped cream
- Chocolate shavings
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes
Recipe directly from England
Mix the breadcrumbs with the cinnamon and stir into the melted butter. Transfer to a 19 cm springform pan and press down firmly with the back of a spoon, pulling up the sides. Chill for at least 15 minutes. Bring the milk, sugar, and butter to a boil while stirring, then simmer gently for 6-8 minutes, until golden brown. Remove from the heat and chill for about 15 minutes, stirring occasionally. Caution: it hardens quickly. If the butter separates from the mixture during cooking (the toffee “strips”), stir with a whisk after it has cooled. Slice the bananas (or three) and drizzle with lemon juice. Pour the toffee into the base and arrange the bananas on top, pressing them into the toffee if necessary. Top with the whipped cream and sprinkle with chocolate flakes (with or without cinnamon). Serve within 4 hours.
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