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April 18, 2016
Place the digestive biscuits into a seal-able bag and close up. Using a rolling pin smash up the biscuits until they are fine crumbs. Pour in the melted butter into the bag with the crushed biscuits and give the bag a good shake until the butter is all mixed together. Tip the contents into a 22cm loose base fluted flan tin and push the mixture around the edges, sides and base until evenly dispersed. Place in the fridge to set for 10 minutes. Melt the 50g of dark chocolate and using a pastry brush, brush the chocolate onto the base. Place the base back into the fridge.
Tip the two tins of caramel into a bowl and whisk until smooth. Cut up your 4 bananas into 1cm thick disks. In another bowl using electric beaters, whisk your double cream until it is firm enough to hold its shape. This should take about 2 minutes. Finally take the chocolate covered base out of the fridge, tip the smooth caramel into the base, top with the chopped banana pieces and gently dollop the double cream on top of the banana. Finish by finely grating the 30g of dark chocolate on top of the cream. Place in the fridge to set or eat straight away :)
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