This one went down well with the whole family. It will serve 6.
For the base:
65 g/2½ oz unsalted butter
250 g/9 oz chocolate digestive biscuits
For the filling:
397 g/13 oz tin of condensed milk
150 g/5 oz plain chocolate
120 ml/4 fl oz creme fraiche or single cream
1 tbsp golden syrup
For the topping:
250 ml/8 fl oz creme fraiche
2 tbsp strong black coffee
Melt the butter in a pan. Crush the biscuits using a rolling pin if you don’t have a food processor. Put the crushed biscuits into a bowl and add the melted butter. Mix well and press onto the base and up the sides of a 23cm/9in loose-based flan tin. Leave to set.
To make the filling: Place the unopened can of condensed milk in a saucepan of boiling water and cover with a lid. Lower the heat and simmer for 2 hours. Do not allow the pan to boil dry. This caramelises the condensed milk and you can buy this ready made in tins if you don’t want the faff of doing it yourself.
Remove the pan from the heat after 2 hours and leave it until it has completely cooled. Do not open the can whilst it is still hot, it is very dangerous as the contents are under pressure due to the heat.
Melt the chocolate with the 120 ml creme fraiche or single cream and golden syrup in a heatproof glass bowl over simmering water. Stir in the caramelised condensed milk and mix well, then spread the mixture over the biscuit crust.
Slice the bananas and arrange them on top of the chocolate filling.
Mix together the 250 ml creme fraiche and coffee then spread the mixture over the bananas.
Decorate with grated chocolate or chocolate curls. The easiest way to make chocolate curls is to use a potato peeler on the edge of a bar of chocolate.