Banoffee Pie

Banoffee is one of the most tempting desserts of English cooking: a crumbly base, homemade caramel, fresh banana and whipped cream in a single slice. It needs no baking wizardry, just a little patience while it chills.

For the base:

1. Rub the 200 g wheat flour together with the 100 g cold butter and the 50 g icing sugar until it comes together into a dough.

2. Press it evenly into the base and up the sides of a pie dish.

3. Bake at 180 °C for 15 minutes, then leave to cool completely.

For the caramel and the topping:

4. Melt the 150 g sugar in a dry pan over a medium heat to a golden brown – do not stir, just swirl the pan.

5. Carefully add the 80 g butter and the 200 ml cream (it will sizzle) and cook, stirring, until thick. Leave to cool.

6. Spread the caramel over the cooled base and layer the 3 sliced bananas on top.

7. Whip the 300 ml whipping cream, pile it onto the bananas and dust with the 1 teaspoon cocoa powder.

Tip: Chill for at least 2 hours before serving, so the caramel firms up and slices neatly.