Mustard With Mutton

Caramel, cream, bananas – need I say more!  I’m not sure if the origins of this pie are English or American but the name is obviously derived from the toffee and banana combination.  If you’re able to buy condensed milk that has already been caramelised in the can (Nestle’s make this in Australia) then it’s a cinch to make this pie.  If you can’t, then you need to go through the process of simmering your cans of condensed milk in a large saucepan covered with water for 3 hours.  The water must never get below the level of the cans otherwise they’ll explode and you’ll have one almighty mess to clean off your ceiling.

Ingredients 

3 cans of caramelised condensed milk (see note above)
125g unsalted butter, chopped
375g digestive biscuits, halved  (or other plain biscuit such as Graham Crackers)
300ml thickened cream
4 bananas
30g dark chocolate, finely grated

Method

Start this recipe a day ahead. Melt butter in a small saucepan, and then cool slightly. Using a food prcessor crush biscuits to fine crumbs, add the butter and process briefly to combine. Press crumb mixture over the base of a 28cm loose based tin then refrigerate for 30 minutes to firm the base. Open cans of condensed milk and spoon caramel evenly over the biscuit base and refrigerate overnight to firm. To assemble pie – using an electric mixer whisk cream to stiff peaks. Cut bananas into thin slices. Spoon or pipe half the whipped cream over the caramel filling, then place the bananas in an overlapping circle working from the outside in. Top with the remaining cream and sprinkle with grated chocolate. Remove pie from tin and loosen base and place on a serving plate