1 packet tennis biscuits
1 tin Caramel
2 large bananas – or 3 medium
150 g butter melted
250 ml fresh cream
30 ml icing sugar
Remove 3 tablespoons of biscuit and keep one side for topping.
Melt 150 gr butter and add to crumbed biscuits and mix well.
Line the bottom and side of a pie dish with the biscuit mix and put in fridge to chill.
Beat cream till thick and add 20-30 ml icing sugar (to sweeten cream if required, but not necessary).
Beat the caramel till smooth – makes it easier to spread.
Spread caramel evenly directly onto biscuit base.
Slice bananas and lay a thick layer on top of the caramel.
Spoon the cream onto the banana layer and sprinkle the crushed biscuits over.
Put in fridge to chill.
Recipe and photo: Rosemary Montgomery