Ingredients
Shortbread
- 175g butter
- 75g caster sugar
- 250g plain flour
Topping
- 110g butter
- 100g light muscovado sugar
- 397g tin condensed milk
- 1 large banana, sliced
- 200g plain chocolate
- 30x20cm tin
Method
- Preheat oven to 180ºC.
- Put the butter and sugar in a food processor and cream together.
- Add the flour and mix until it forms a dough, which clings together in light crumbs
- Spread evenly in the tin and prick all over with a fork.
- Bake for 15 minutes until light golden brown.
- For the filling, put the butter, sugar and condensed milk in a saucepan and heat according to tin instructions. Cool.
- Put the slices of banana on top of the shortbread and then pour over the caramel. Cool until it sets firm.
- Melt the chocolate. Allow to cool slightly before putting it on top of the firm caramel. Chill to set.
- Do not keep in fridge – sets too hard!