Ingredients

• 400g (14oz) can sweetened condensed milk
• 225g (8oz) digestive biscuits
• 115g (4oz) butter, melted
• 3 large bananas
• about 9 scoops Vanilla Creole ice cream, or ready-made vanilla ice cream
• cocoa powder, for dusting

Tools

• Colander
• Sieve
• K Beater

Method

1. Place the unopened can of condensed milk in a saucepan, cover with water and bring to the boil. Cover, reduce the heat and simmer gently for 2 hours. Leave in the pan to cool.
2. Fit the Colander and Sieve with the coarse screen, rough side uppermost and use to sieve the biscuits to make crumbs. Mix the crumbs and melted butter together and using a spoon press into the base and up the sides of a 20cm (8 inch) flan dish.
3. Shake out any remaining crumbs from the screen and sieve one of the bananas into the Kenwood Bowl.
4. Open the cooled can of milk, which will now have turned to soft toffee and empty into the Kenwood Bowl. Using the K Beater at minimum speed mix with the banana purée.
5. Peel and slice the remaining bananas and lay over the biscuit base. Spread the banana toffee over the bananas and chill for up to 2 hours. Serve topped with ice cream scoops, dusted with cocoa powder.

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