Gluten free series: #1 Banoffee pie

Hey guys, so today is going to be a classic treat that is just too yummy, banoffee pie! So a lot of people don't know what banoffee pie is, so it is basically a cracker crust with toffee and banana cream. So lets begin

For the biscuit base:
100g unsalted butter
250g gluten free/wheat free digestive biscuits, crushed

For the caramel:
175g butter
85g caster sugar
85g dark brown soft sugar
397g can sweetened condensed milk

For the topping:
4 small bananas
284ml carton double cream, whipped
dark chocolate to decorate- keep in fridge

So, to begin, in a large saucepan, melt the butter and stir in the crushed gluten free/wheat free biscuits (if needed add more butter). Press into the base and partly up the sides of a 19cm (7½in) loose-bottomed cake tin. Place in the fridge to chill while preparing the caramel.

To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves (NOTE: Do NOT put this on a high heat otherwise when you add the caramel, the butter will separate from it). Add the condensed milk and, stirring continuously, bring gently to the boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours.

There are a few ways to do this final step, but I like to infuse both of them into one. So I put some sliced bananas on the set caramel and then also mix in some bananas into the cream. This just hel[s everyone to have some banana in their slice. After, decorate with the remaining bananas and decorate with grated chocolate and SERVE!

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So that is it, banoffee pie! Now because of being a bit late with my series starting up, I will be uploading a recipe tomorrow, no hints this time only a surprise!

So until then, keep on cooking
Kat Xx